Almonds, caramel and whipping cream make this tasty dessert.
1 18 1/4 oz. pkg. yellow cake mix 1 14 oz. can sweetened condensed milk 1/3 C. caramel ice cream topping 2 C. heavy whipping cream 1/4 C. powdered sugar 1 tsp. vanilla extract 1/3 C. sliced almonds, toasted
Prepare cake mix according to pkg. directions for 13x9-inch baking pan; cool completely in pan on wire rack. Place sweetened condensed milk in a large, microwave-safe bowl. Microwave on medium power, stirring halfway through, for 4 minutes. Reduce to med low power; microwave, stirring with wire whisk every few minutes, for 16-24 minutes or until thick and light caramel colored. Stir in caramel topping. Cool for 15 minutes. Spread evenly over cake. Cool completely. Beat cream in a large mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff peaks form. Spoon over cake; sprinkle with almonds. Refrigerate for 1-2 hours.