Jump to content

Suggested Recipe: Butterfinger Dessert


Rheo

Recommended Posts

555691_400072043423465_680536027_n.jpg
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

  • Like 1
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • 1711635817
×
×
  • Create New...