Bake the cake according to the directions on the back.

When the cake comes out of the oven use a butter knife to poke holes throughout the cake.

Open 1 can of sweetened condensed milk, and pour the can over the cake into the holes.

Allow the cake to cool COMPLETELY.

Take half of the butter finger bars out, crush them up and sprinkle over the cake.

Open the 2nd can on sweetened condensed milk and pour it over the cake.

Cover the cake with the entire tub of whipped cream.

Crush the remaining candy bars, and sprinkle over the whipped cream topping.

Drizzle chocolate and caramel GENEROUSLY over the entire cake.

Keep refrigerated.