Butterfinger Dessert
- Number of Servings: 16
Ingredients
1 (10") prepared angel food cake, cut into 1' cubes1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix1 1/2 cups skim milk 2 ( 8 oz. ) containers of cool whip FREE, thawed10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)
1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.
2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.
3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MGUFFEY83.
2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.
3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MGUFFEY83.
Nutritional Info Amount Per Serving
- Calories: 177.4
- Total Fat: 2.7 g
- Cholesterol: 0.5 mg
- Sodium: 133.4 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 0.3 g
- Protein: 2.6 g
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