WW Butterfinger Dessert

    15 servings 5 pts
• 1 prepared angel food cake
• 1 (3.4 oz) fat free sugar free butterscotch pudding mix
• 2 (8oz) fat free cool whip
• 8 butterfinger fun size candy bars
• 1 1/2 cups skim milk

1. Spray a 9 x 13 pan with cooking spray.
2. Tear angel food cake into bite size pieces.
3. Prepare pudding with 1-1/2 cups of skim milk, whisk until it starts to become creamy.
4. Fold in 2 containers of Cool Whip Free with pudding mixture.
5. Crush candy bars.
6. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers.
7. Repeat layer.
8. Refrigerate for at least an hour before serving.
9. Enjoy!