1/2 jar caramel topping
1/2 jar butterscotch topping
1 16 oz cool whip
1/2 c coconut
chocolate syrup
1 can sweet and condensed milk
Skor bar bits or heath bar bits
Make cake according to directions on box. Punch holes with end of wooden spoon in warm cake. Pour sweet and condensed milk over cake and then butter scotch and caramel toppings. Sprinkle with heath bar bits or skor bar bits.
Let cool completely. Frost with cool whip, top with coconut and drizzle chocolate syrup and sprinkle with skor bar bits or heath bar bits.
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