Instructions: Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the cake with a wooden spoon handle. Dribble sweetened condensed milk and caramel sauce over cake. Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars & toasted almond slices over that. Refrigerate.

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