Crust 11/3 cups chocolate wafers, crushed 1/2 tablespoon sugar 1/4 cup butter, melted 1/2 cup Heath bar, crushed Place crushed chocolate wafers in bowl; sprinkling with sugar. Blend in melted butter and Heath bar. Reserve for later use. Mousse 1/2 cup Kahlua (low proof) 1 cup sugar 3 ounces unsweetened chocolate, pre-melted 1 12-ounce package lite firm silken tofu, drained and puréed 1 teaspoon vanilla In large pan add Kahlua, sugar and chocolate. Cook over medium heat; stirring constantly until mixture comes to a boil. Let cool. Purée tofu and vanilla until smooth in food processor or blender. Pour in Kahlua mixture; blending until smooth. Prepare dessert glasses by placing 1 tablespoon crust mixture in bottom of glass. Spoon mousse mixture into glass; alternating with crust mixture twice. Top with a sprinkle of crust mixture. Let chill several hours until firm before serving.