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Makeover Toffee Crunch Dessert

I cut 90% of the fat and nearly half the calories from one of my favorite desserts. Try it for yourself! Guests will never suspect that the fluffy, layered specialty is on the light side. —Kim Belcher, Kingston Mines, Illinois
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    15 servings

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 (8 to 10 ounces), cut into 1-inch cubes
  • 4 Butterfinger candy bars (2.1 ounces each), crushed

Directions

  • In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping.
  • In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts
3/4 cup: 177 calories, 3g fat (2g saturated fat), 0 cholesterol, 255mg sodium, 33g carbohydrate (12g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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