1 crushed king size Butterfinger bar.
1 small (14 oz) can of sweetened condensed milk.
1 (12.25) jar of caramel syrup.
16 oz of heavy whipping cream.
⅓ cup of powdered sugar
First, bake the cake as directed in the box, once baked, poke holes in the top and let the cake cool. In a bowl, mix together the sweetened condensed milk and caramel sauce and pour over the cake. In a mixing bowl, beat the heavy whipping cream with a hand mixer for a few minutes until it starts to thicken. Mix in the powdered sugar and beat for a few minutes. Spread the whipped cream over the cake and top with crushed butterfingers.