How to Make It
- Leave the cake in the dish it was baked in-- this is not a free standing cake.
- Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
- In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
- Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
- Refrigerate for at least 4 hours, really overnight is best.
- Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).
- Notes about this recipe:
- Cool Whip Frosting is not the same as cool whip. But you can find it right beside the cool whip in the freezer section of your grocery store.
- You will not be able to stop eating this. Just a fact.
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