Better Than Sex Cake!

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Father's Day Breakfast

For Father's Day I served a delicious berry breakfast: Berry Cheesecake Parfaits & Blueberry Swirl Coffee Cake. We also had blueberries & strawberries in cold cereal! It was very-berry-delicious!

Berry Cheesecake Parfaits
Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1 1/2 cups mixed blueberries and sliced fresh strawberries

Directions:
Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining COOL WHIP.

**From allrecipes.com

Blueberry Swirl Coffee Cake
½ cup oleo (I used butter)
1/3 cup shortening
1 ½ cups white sugar
1 ½ tsp. baking powder
1 tsp. vanilla
1 tsp almond extract
4 eggs
3 cups all-purpose flour
dash of salt
21-30oz. blueberry pie filling
1 cup powdered sugar
1-2 tbsp milk

In large mixer bowl soften ½ cup oleo, 1/3 cup shortening. Add 1 ½ cups white sugar, 1 ½ tsp. baking powder, 1 tsp. vanilla, 1 tsp almond extract and 4 eggs. Blend on low speed scraping bowl constantly. Beat on high speed for 2 min. Stir in 3 cups all-purpose flour. Add dash of salt. Spread 2/3 of batter in a well-grease 15 ½ x10 ½ x 1 jelly roll pan. Spread 21-30oz. Of cherry pie filling over batter. Drop remaining batter by tbsp. onto pie filling. Bake 45 min. at 350 til golden brown. While warm drizzle with glaze made by mixing 1 cup powdered sugar with 1-2 tbsp milk til smooth and of desired consistency. Cut into 2 ½ squares to serve.