1 10in prepared angel food cake, cut into 1in cubes
1 oz package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk
16 oz cool whip free, thawed
10 fun sized butterfingers, crushed
Instructions
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!
Originally Submitted
4/7/2013
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