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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1 12 cups cold nonfat milk
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 2 (8 ounce) cartons frozen fat-free whipped topping, thawed
- 1 (16 ounce) prepared angel food cake, cubed
- 4 (2 1/8 ounce) butterfinger candy bars, crushed
Method
- 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 13-in.
- x 9-in.
- x 2-in.
- dish coated with nonstick 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.
