Yummy Butterfinger Cake - cooking recipe

Ingredients

yellow cake mix
1 jar caramel ice cream topping
1 can condensed milk
6 large Butterfinger candy bars, crunched
16 oz. Cool Whip

Preparation

Follow the directions for a yellow cake mix and bake.
While the cake is still warm, take a wooden handle spoon and poke holes in the top of the cake.
Mix the caramel topping and condensed milk.
Pour the mixture over the cake while it is warm.
Crunch 3 large Butterfingers over the top of the caramel mixture.
Spread 16 ounces Cool Whip on top.
Crunch 3 more Butterfinger candy bars on top of Cool Whip.
Refrigerate for at least 1 hour before serving. Easy...easy!