1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up
Bake cake according to package directions for a 9×13 inch pan; cool for about 5 minutes.
Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while.
Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
(Some people I know heat the milk and caramel together and then pour it over the cake…. I’ve tried it both ways … no real preference here)
Let cake cool completely. Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate before serving. (Great to make one evening and serve the next.)
DO NOT EVEN MENTION CALORIE COUNT HERE – it exceeds all limits, but wonderfully quick dessert for company and delicious with a cup of coffee!