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.