Butterfinger Dessert -Weight
Watchers =easy and low in sugar
1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz. ) containers of cool whip FREE, thawed
10 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!
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Judy
Otwell Estes
and Kathy Wright Moore
shared Connie's Crazy Closet's photo.