Makeover Toffee Crunch Dessert Recipe

By sklesley

Ingredients

• 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 (8 to 10 ounces), cut into 1-inch cubes
• 4 Butterfinger candy bars (2.1 ounces each), crushed

Details

Servings 15
Preparation time 20mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping.

In a 13x9-in. dish coated with cooking spray, layer half of cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.
Yield: 15 servings.