1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Bake cake according to package directions for a 9x13 inch pan, cool for 5 minutes. Make holes with end of fork across the top of the cake, making sure not to go through to the bottom. Slowly pour sweetened condensed milk and caramel topping over cake, letting it sink into the slits; Next put on cool whip then sprinkle the crushed chocolate toffee bar chunks and swirls of caramel topping. Let cake cool completely Refrigerate and serve right from the pan!
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