Rheo Posted April 15, 2013 Share Posted April 15, 2013 1 (10") prepared angel food cake, cut into 1' cubes 1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix 1 1/2 cups skim milk 2 ( 8 oz. ) containers of cool whip FREE, thawed 10 fun-sized butterfingers candy bars, crushed ( I used mini food processor) 1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan. 2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE. 3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy! Click here to rate or see more info on the recipe 1 Link to comment Share on other sites More sharing options...
cudjo Posted April 15, 2013 Share Posted April 15, 2013 Sounds good, now I'm trying to figure out how much whipped cream to use instead of cool whip. Link to comment Share on other sites More sharing options...
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