Makeover Toffee Crunch Dessert

• 1 12 cups cold nonfat milk
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 2 (8 ounce) cartons frozen fat-free whipped topping, thawed
• 1 (16 ounce) prepared angel food cake, cubed
• 4 (2 1/8 ounce) butterfinger candy bars, crushed

1. In a large bowl, whisk milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set.
3. Stir in 2 cups whipped topping.
4. Fold in the remaining whipped topping.
5. In a 13-in.
6. x 9-in.
7. x 2-in.
8. dish coated with nonstick cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars.
9. Repeat layers.
10. Cover and refrigerate for at least 2 hours before serving.

cold nonfat milk, vanilla pudding, cake, butterfinger

Taken from www.food.com/recipe/makeover-toffee-crunch-dessert-169176 (may not work)