Table of Contents
Make the pudding according to package directions. After the pudding has set for 2 minutes, mix in the whipped topping. Place the pudding mixture over the angel food cake, then top the rest of the dessert with the remaining Butterfinger pieces. Cool in the refrigerator.
In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the “fluff” mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed.
Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9×13 cake pan.
This Butterfinger Dessert is cubed, store bought angel food cake, layered with a sugar free pudding fluff and crushed butterfinger candy bars! Everyone gobbles this dessert up…even if you aren’t following the Weight Watchers program !!
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