Makeover Toffee Crunch Dessert
Light & Tasty
Kim Belcher of Kingston Mines, Illinois cut 90% of the fat and nearly half the calories from one of her favorite desserts for this must-try sensation. Try it for yourself. Guests will never suspect the fluffy, layered specialty is on the light side.
SERVINGS: 15
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 20 min. + chilling
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 Cool Whip® 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. x 2-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.