*LIGHT TOFFEE CRUNCH DESSERT

Taste of Home's Light & Tasty magazine
By: Kim Belcher of Kingston Mines, Illinois

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Ingredients

Directions:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
1 prepared angel food cake (16 ounces), cubed
4 Butterfinger candy bars (2.1 ounces each), crushed
●In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
●Stir in 2 cups whipped topping. Fold in the remaining whipped topping.
●In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat layers.
●Cover and refrigerate for at least 2 hours before serving.