Makeover Toffee Crunch Dessert

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.