Ingredients
- 12 cool whip
- 4 heath bars
- 1 cake mix
- 1 caramel ice cream topping
- 1 package milk
Prepare cake according to directions. Bake in 9x13 inch pan. While still hot, poke the top full of holes with a wooden spoon handle. Pour condensed milk over the top, then ice cream topping.
Refrigerate overnight. Spread the cool whip over the top, then sprinkle with the crushed heath bars.
