1 12 ounce container whipped topping (aka Cool Whip. Or make your own by whipping 1 cup heavy cream with 1/4 cup confectioner’s sugar and 1 teaspoon vanilla until soft peaks form.)
1–2 Butterfinger bars, crushed
Instructions
Prepare the cake according to package directions. You can use either a 9×13 pan or a springform pan
Immediately after removing the cake from the oven, poke several holes in it with a fork or a skewer. Mix the condensed milk with the caramel topping and spread over the entire cake.
Cool cake completely, and if you made this in a springform pan, release the cake sides. Spread the whipped topping over the top, and sprinkle the crushed Butterfinger over the topping.