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Toffee Crunch Dessert




Source of Recipe


Unknown


List of Ingredients




1 ½ cups cold fat-free milk
1 package (1 oz)instant vanilla pudding mix
2 cartons (8 oz each) frozen whipped topping, thawed
1 prepared angel food cake (16 ounces), cubed
4 Butterfinger candy bars (2.1 ounces each) crushed


Recipe



In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Stir in 2 cups whipped topping.
Fold in the remaining whipped topping.
In a 13inX 9XinX2 in dush coated with nostick cooking pray, layer half of the cake cubes, pudding mixture and
crushed candy bars.
Repeat layers.
Cover and refrigerate for at least 2 hours before serving.