Makeover Toffee Crunch Dessert

By dette

Ingredients

• 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

Preparation

Step 1

Directions
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. Yield:
15 servings.