1 can sweetened condensed milk
1 jar caramel ice cream topping
1 large tub Cool Whip
1 (8oz.) Heath milk chocolate toffee bits
Prepare and cook cake as directed on the box in a 9×13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. Chill several hours or overnight.