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    Toffee Crunch Dessert


    Source of Recipe


    Light & Tasty

    List of Ingredients




    1½ cups fat-free milk
    1 package (1 ounce) sugar-free vanilla instant pudding
    2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
    1 (16oz)angel food cake, cubed
    4 Butterfinger candy bars (2.1 ounces)each, crushed

    Recipe



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

    3/4 cup equals 3 g. fat

 

 

 

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