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Makeover Toffee Crunch Dessert

Discussion in 'Food Recipes' started by Donna - dsw, May 26, 2010.

  1. Donna - dsw

    Donna - dsw Well-Known Member

    Makeover Toffee Crunch Dessert

    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 (8-10 ounces), cut into 1-inch cubes

    4 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.
  2. Jeanie

    Jeanie Well-Known Member

    sounds good to me
  3. Corky

    Corky Well-Known Member

    One world....YUM!!! :biggrin:
  4. glo-ree-bee

    glo-ree-bee Well-Known Member

    Sounds as though a diabetic might be able to have a small piece without having sugar to rise unreasonably!!!!

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