Not feeling well? Give us a call before you come in.

Effective March 23, 2020: Gundersen suspends all hospital and clinic visitors

There is no panel matching the key "MicroAlert"

Published on February 21, 2018

butterfinger crunch dessert recipe

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

Love + Medicine

Every day, Gundersen Health System staff deliver great medicine plus a little something extra—we call it Love + Medicine.

Share Your Story