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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 1 box Swiss chocolate cake mix
- 1 jar caramel ice cream topping
- 1 can Eagle Brand milk
- 1 (12 oz.) Cool Whip
- 4 Butterfinger candy bars
Method
- Mix and cook cake mix by directions on box.
- Let cool.
- Punch holes in the cake.
- Pour caramel and Eagle Brand milk over cake. Cover with Cool Whip.
- Crumble Butterfingers over the Cool Whip.