Butterfinger crunch dessert recipe
Makes 15 servings
- 1 ½ cups cold skim milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
- 1 angel food cake, prepared and cut into 1-inch cubes
- 4 Butterfinger candy bars (2 ounces each), crushed
In large bowl, whisk milk and pudding mix for two minutes. Let stand two minutes or until soft-set. Stir in two cups whipped topping. Fold in remaining whipped topping. Spray 9 x 13 inch cake pan with non-stick spray. Layer half of cake cubes, pudding mix and crushed candy bar. Repeat layers. Cover and refrigerate at least two hours before serving.
Nutrition analysis per serving: 175 calories, 3 g fat, 3 g protein, 33 g carbohydrates, 1 g fiber, 255 mg sodium
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