1 pk Chocolate fudge cake mix
1 cn Sweetened condensed milk
1    Jar caramel ice cream toppin
12 oz Cool Whip
4    Heath bars; crushed *

* eaisier to crush if frozen
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Prepare cake according to directions. Bake in 9×13″
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
Heath bars.