Butterfinger Dessert


1 (10-inch) prepared angel food cake, cut into 1-inch cubes
1 ( 1-ounce) package sugar free, fat free, butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8-ounce) containers cool whip free, thawed
10 fun-sized Butterfingers candy bars, crushed


Servings 16
Preparation time 10mins
Cooking time 70mins
Adapted from mykitchenadventures1.blogspot.com
Step 1

Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan.

In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the “fluff” mixture over the cubed angel food cake in pan.

Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the “fluff” mixture. Repeat with rest of cake, fluff and candy.

Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!


Sex-In-A-Pan Cake

Slutty Brownies