Source: Brenda Schultz
Ingredients
1 german chocolate cake mix, prepared according to box
1 jar caramel ice cream topping
1 container cool whip
1 bag crushed heath bars
Directions:
Prepare cake. Once slightly cooled, poke holes into cake with a wooden spoon. Pour caramel topping over
Sprinke 1/3 of crushed heath bars over cake. Let cool completely
Layer cool whip on top of the cake, then heath bars, and drizzle any remaining caramel over the top
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