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

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!