I have become totally addicted to This dessert and it would make a wonderful dish to take to a potluck or a dinner with friends.
The original recipe used vanilla fat free, sugar free pudding mix..but I subbed butterscotch flavor...and I don't think I would make it any other way. The butterscotch and the butterfinger flavors were great together, and since you dilute the pudding with quite a bit of cool whip free, it is becomes a very subtle flavor in the "fluff" part of the dessert.
The super simple preparation involves cutting up a pre made angel food cake into cubes. ( I purchased a cake from my grocer's bakery department)
ervings - 16 Serving size - 1/16th of recipe Points Plus per serving - 5 Points+
Calories - 177.7, Total Fat - 1g, Carb - 37g, Protein - 3.3g, Fiber - 0.1g
- 1 (10-inch) prepared angel food cake, cut into 1-inch cubes
- 1 ( 1-ounce) package sugar free, fat free, butterscotch pudding mix
- 1 1/2 cups skim milk
- 2 ( 8-ounce) containers cool whip free, thawed
- 10 fun-sized Butterfingers candy bars, crushed
Preparation time 10mins
Cooking time 70mins
Adapted from mykitchenadventures1.blogspot.com
Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan.
In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan.
Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy.
Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
You'll also love
- Almond Madeleines 4.4/5 (116 Votes)
- Santa Heart Cookies 4.4/5 (122 Votes)
Review this recipe