Line 9-inch round layer cake pan with aluminum foil. In large bowl, combine milk, extract and food coloring if desired. Fold in whipped cream. Pour into prepared pan; cover. Freeze at least 6 hours or until firm. Meanwhile, prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pans; cool thoroughly. With fork, poke holes in layers 1 inch apart halfway through each layer. Spoon small amounts of liqueur in holes. Place one cake layer on serving plate; top with ice cream layer then second cake layer. Trim ice cream layer to edge of cake layers. Frost quickly with whipped topping. Return to freezer at least 6 hours before serving.
Bake the fudge brownie mix according to directions.
While it is baking, mix together the chocolate syrup and the Kahlua. Pour about half of that mixture into the serving dish. When the brownie is done and cooled, break it up and put into the dish (on top of the syrup mixture.). Pour half of what is left of the syrup mixture on top of the brownie mix, and refrigerate.
Make the pudding according to package directions. Spread the mousse on top of the cake. Spread the cool whip on top of the mousse. Break up the heath bars and sprinkle them betweem layers. Drizzle the remaining chocolate syrup on top of the whip cream or top of each serving as it is served.
Heat oven to 375. Unroll dough & seperate into 16 triangles
Spread melted butter on each triangle. Sprinkle 1 cup cinnamon chips evenly over triangles; gently press chips into dough. Roll and place on ungreased cookie sheet.
Bake 8 to 10 minutes, then drizzle with cinnamon drizzle.
For drizzle place remaining 2/3 cup chips and 1 1/2 tsp shortening in microwave for 1 minute, stir until chips are melted.
