Butterfinger dessert
- Number of Servings: 12
Ingredients
1-1/2 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix2 cartons (8 ounces each) frozen fat-free whipped topping, thawed1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes4 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. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RAYANDKIM.
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: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user RAYANDKIM.
Nutritional Info Amount Per Serving
- Calories: 272.0
- Total Fat: 4.1 g
- Cholesterol: 0.6 mg
- Sodium: 199.5 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.9 g