1 jar Mrs. Richardson's caramel butterscotch sauce (or any small can of caramel/butterscotch)
1 (8 ounce) container of cool whip
2 Score candy bars
1. Prepare care as directed on box. When cake is cool, poke holes all over it with the end of a wooden spoon. Pour the condensed milk and caramel sauce over the cake and into the holes. Frost the cake with cool whip and sprinkle with crushed up Score bars. Chill before serving.