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
Preparation
In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping.
In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.
