Bake a chocolate cake according to recipe or package instructions.

Remove from the oven. While warm, poke holes in the cake with a tooth pick and drizzle a can of sweetened condensed milk over the top.

Once cool, cut the cake into smaller squares or rectangles. As you can tell, perfectionism in cutting is not necessary.

Prepare your whipped cream.

Break your Heath Bars into smaller bits. I put it into a plastic bag and use a meat mallet.

Layer half of your chocolate cake in the bottom of a trifle bowl. Next pour a layer of caramel (about 3 oz) on top. Layer with half of the whipping cream. Sprinkle with half of the Heath Bars.

Repeat the layering process and serve.