Snickers Poke Cake

Prepare the vanilla cake mix according to the package directions in a 9x13 inch baking dish.

Bake at 350°F until a toothpick inserted into the center comes out clean and the top is golden brown.

Let the cake cool slightly, then use the handle of a wooden spoon or a similar tool to poke holes all over the top of the cake.

Drizzle about half of the caramel sauce over the cake, allowing it to seep into the holes.

In a separate bowl, whisk together the Snickers instant pudding mix and cold milk until it begins to thicken.

Pour the prepared pudding evenly over the cake, spreading it to fill the holes.

Refrigerate the cake for at least 2 hours, or until the pudding is fully set.

While the cake chills, prepare the toppings. Dice the green apples and toss them with lemon juice to prevent browning. Chop the Snickers bars.

Once the cake is set, spread the thawed whipped topping evenly over the pudding layer.

Drizzle the remaining caramel sauce over the whipped topping.

Sprinkle the diced green apples and chopped Snickers bars over the top.

Slice and serve immediately.