Butter Pecan Heath Bar Cake - cooking recipe

Ingredients

1 butter pecan cake mix
1 can Eagle Brand sweetened condensed milk
1 (8 oz.) tub Cool Whip
3 Heath candy bars

Preparation

Use a 13 x 9-inch pan.
Make cake as directed.
Cool halfway. Using a fork, poke holes all over the top of the cake in the pan. Drizzle Eagle Brand on top of cake allowing it to go into holes. Refrigerate.
When cake is chilled, top with Cool Whip and sprinkle with crushed Heath bars.
Refrigerate.