Light Toffee Crunch Dessert

submitted by Paulissa

SERVINGS 15 CATEGORY Low Fat

PREP 20 min. TOTAL 20 min.

INGREDIENTS

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

2 cartons (8 ounces each) frozen fat-free whipped topping, thawed

1 prepared angel food cake (16 ounces), cubed

4 Butterfinger candy bars (2.1 ounces each), crushed

DIRECTIONS 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. dish coated with 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. Yield: 15 servings.

Nutrition Facts One serving: 3/4 cup Calories: 219 Fat: 3 g Saturated Fat: 2 g Cholesterol: 1 mg Sodium: 366 mg Carbohydrate: 41 g Fiber: 1 g Protein: 5 g

Diabetic Exch: 2-1/2 starch, 1/2 fat.

SOURCE: Light & Tasty