1 pkg. German chocolate cake mix
1 jar butterscotch-caramel ice cream topping
8 Heath bars, crushed
1-12 ounce container extra creamy Cool Whip
Bake cake following baking directions for a 9×12 pan. Cool slightly. Then, using a fork, pierce cake over entire surface. Pour butterscotch-caramel topping over the cake. Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible.
Makes 16-24 servings.