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Bake the cake according to the package instructions. When ready, make holes all over the top by poking it with a fork, bottom of the spatula, or wooden spoon.
Add condensed milk and caramel topping to the medium bowl. Stir well and drizzle over the top of the cake. Leave at room temperature to cool completely cool, then transfer to the fridge at least for 1 hour.
Top the cake with Cool Whip, sprinkle with crushed Heath toffee bits.
Transfer again to the refrigerator for 1 hour. Serve cold and store any leftovers in a fridge.