1 chocolate cake mix
1 can Eagle Brand milk
1 can Kraft caramel sauce
1 Cool Whip
1 c. either walnuts or pecans

Bake cake as directed. Allow to cook. Poke holes in cake with end of wooden spoon.

Pour milk and caramel sauce on cake. Top with nuts. Put in refrigerator until cold. Add Cool Whip and sprinkle with nuts. Freeze. Serve frozen.