1 1/2 cups cold fat-free milk
1 pkg (1 oz.) sugar-free instant vanilla pudding mix
2 cartons (8 oz each) fat-free whipped topping, thawed
1 prepared angel food cake, cut into 1-inch cubes
4 Butterfinger candy bars, crushed
- In a large bowl, whisk milk and pudding mix for 2 min. Let stand 2 min or until soft-set. Stir in 2 cups whipped topping. Fold in the remaining whipped topping.
- In 13x9 dish coated with cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate for at least 2 hours before serving.
Yield - 15 servings
3/4 Cup per serving - 177 calories, 3 g fat, 255 mg sodium, 33g carb, 1 g fiber, 3 g protein.
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