Prep: 20 min. + chilling Ingredients
1 1/2 cups cold fat-free milk
1 (1-ounce) package sugar-free instant vanilla pudding mix
2 (8-ounce) cartons frozen fat-free whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
4 Butterfinger candy bars (2.1 ounces each), crushed
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 x 9-inch dish coated with cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars.
Cover and refrigerate for at least 2 hours before serving.