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Then top it with Cool Whip® and 2 crushed Butterfinger® bars. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Poke holes in it and pour on a can of sweetened condensed milk, a jar of hot fudge, and a jar of caramel. Then top it with Cool Whip® and 2 crushed Butterfinger® bars. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.)
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