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Servings - 16 Serving size - 1/16th of recipe Points Plus per serving - 5 Points+
Calories - 177.7, Total Fat - 1g, Carb - 37g, Protein - 3.3g, Fiber - 0.1g
*Please note that if you follow the link to the original recipe, it says 4points per serving. This may be the old points. I put all the nutrition info into the site I use, using exact size of cake ( which is not listed in the original recipe) and I came up with 5 points+ per serving.
1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz. ) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)
1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.
2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.
3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed Butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
Find original recipe here: http://mykitchenadventures1.blogspot.com/2012/02/butterfinger-dessert.html
Cook's Note: This dessert was VERY simple to make. My kids helped me smash the Butterfingers, which was great fun for them, and it took all of 5-10 min to put together. I bought a SF Angel Food Cake, which was a little dry for my taste, but a regular one, which is still LF would taste that much better. Something this good AND WW friendly, you can't go wrong. Thumbs UP!