Butterfinger Cake
Tuesday, August 13, 2019
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Ingredients 1 prepared angel food cake 1 (1 ounce) package fat-free sugar-free vanilla pudding mix 2 (8 ounce) containers fat-free cool whip 4 (2 1/8 ounce) size butterfinger candy bars 1 1/2 cups skim milk Directions 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 and mix with 2 containers of Cool Whip Free. 4. Crush candy bars. 5. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer. Makes 15 Servings Nutritional Information Per Serving 18
