Prepare cake according to package directions; bake in a greased 13"x9" baking pan. While cake is still warm, poke holes about 1/2 inch apart with a wooden spoon handle. Pour condensed milk over cake; let stand for a few minutes and drizzle with caramel topping. Spread with whipped topping; sprinkle with crushed candy. Refrigerate 2 hours to overnight before serving; keep refrigerated.
Tip: Here's a slick trick for cutting a cake with sticky frosting! Between slices, simply dip the knife in hot water and wipe it clean with a paper towel.
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