Bake a sheet cake with devil's food cake mix.
Pierce the top with a fork.
Pour condensed milk and caramel topping (mixed together) over the top.
Crush Skor candy bars and sprinkle over the topping.
Cover with Cool Whip.
Refrigerate.
Make cake according to directions on box and bake in 9 x 13-inch pan.
Immediately after removing from oven, poke holes all over cake and pour Eagle Brand milk and caramel sauce over top of cake.
Allow cake to completely cool and then ice with Cool Whip. Crush Skor candy bars and sprinkle over cake.
Keep refrigerated.
ver crust.
Sprinkle chopped Skor bars over cream cheese layer.
Make cake according to directions on box and bake in 9 x 13-inch pan.
Immediately after removing from oven, poke holes all over cake and pour Eagle Brand milk and caramel sauce over top of cake.
Allow cake to completely cool and then ice with Cool Whip. Crush Skor candy bars and sprinkle over cake.
Keep refrigerated.
Freeze the Skor bars.
Beat the eggs until
dd chocolate chips, crushed chocolate bars.
Drop by rounded teaspoons
Bake cake according to directions.
Use one layer for this recipe; you may freeze the other layer for another dessert.
Cool cake; cut into cubes.
Mix pudding as directed on package. Beat candy bars until crushed into small chips.
In a large bowl, layer cake, pudding, Cool Whip and candy bars.
Drop in the Skor bars.
Process the Skor bars with a few quick
Bake cake according to package in a 9 x 13-inch pan.
Prick top of cake with fork and pour Kahlua over cake.
Let this soak in (should be left overnight).
Make mousse according to directions. To assemble, crumble 1/3 cake and place in the bottom of a glass bowl.
Layer 1/3 mousse, then 1/3 whipped topping and 2 Skor candy bars which have been broken into small pieces.
Repeat layers. Make in punch bowl or trifle bowl.
Skor is hard to find, so you may want to use Hershey's almond bars.
Cut cake into bite size pieces and place 1/2 of pieces in the bottom of a large bowl.
(Preferably a glass bowl to show off the layers) Place 1/2 of prepared pudding on top of cake layer, trying to keep it off the sides of the bowl.
Add 2 crushed Skor bars on top of pudding layer.
Place 1/2 tub of Cool Whip on top.
Repeat layers ending with Cool Whip.
Garnish with the remaining Skor bar.
Refridgerate at least 1 hour before serving.
up flour with the chopped Skor bar pieces just until mixed
Prepare cake according to directions.
Cook in 9 x 13 pan. As soon as cake comes out of the oven, pierce top with fork all over.
Pour caramel topping and milk over top of cake.
Top with candy bars.
Let cool, then top with Cool Whip and 1 Skor candy bar.
Chill in refrigerator.
Prepare Chocolate cake mix as directed on box and slice into chunks.
While cake is cooking prepare chocolate pudding mix as directed on box.
Layer in trifle bowl:
1/2 of the cake chunks (I don't use all the cake (doesn't all fit in my trifle bowl so I save more room for the really good stuff).
1/2 of the pudding.
1/2 of the whipped cream.
1/2 the crushed skor bars.
Repeat and done. Can eaten immediately or can be make several hours ahead.
For additional decoration sprinkle shaved chocolate on top.
rounds.
Break candy bars into small bits.
Trifle
Bake cake; prepare pudding; cool cake.
Layer 1/2 cake in bite size pieces, 1/2 chocolate pudding, 1/2 Cool Whip and 1/2 Skor candy bars, crumbled; then make another layer and chill.
Unwrap Twinkies and lay at the bottom of a baking dish.
Mix both puddings in separate bowls.
Pour one over the top of the Twinkies, then the other.
Chop Skor candy bars in small pieces. Sprinkle over top of pudding.
Spread Cool Whip on top.
Sprinkle with chopped nuts.
Cook brownie mix according to package directions in a 9 x 13-inch pan.
When done, punch holes in the brownies.
Mix 3 tablespoons coffee that has been perked and 1 tablespoon sugar. Drizzle into the brownies.
Mix 3 packages chocolate mousse according to directions.
Crumble up brownies in bottom of trifle bowl.
Over this put the mousse, then 12 ounces Cool Whip.
Fill to the top.
Break up 6 Skor candy bars and sprinkle on top.
Cut angel food cake into 1-inch squares.
Sprinkle with 3/4 cup Kahlua and set aside.
Mix chocolate fudge instant pudding.
Take frozen Skor candy bars and smash them into small pieces.
n remaining flour with chopped skor until just mixed.
Scrap
Prepare cake and pudding mix according to package directions. Grind Skor candy bars.
Cut cake into 3 layers.