Reader Recipe
Butterfinger Crunch Dessert

Maude Coleman | Bryan Texas Utilities

1 1/2 cups milk
1 package instant vanilla pudding mix (3.4 ounces)
2 cartons nondairy whipped topping (8 ounces each), thawed
1 large angel food cake, cubed
4 Butterfinger candy bars (2.1 ounces each), crushed

1. Apply cooking spray to a 9-by-13-inch baking dish.

2. In a large mixing bowl, whisk together milk and pudding mix 2 minutes. Let stand 2 minutes until soft set. Stir in 2 cups whipped topping until well mixed, then fold in remaining whipped topping.

3. Layer half the cake cubes in baking dish, then top with pudding mixture and crushed candy bars. Repeat layers.

4. Cover and chill at least 2 hours before serving.

Servings: 12. Serving size: 4 ounces. Per serving: 343 calories, 4.27 g protein, 10.99 g fat, 53.95 g carbohydrates, 0.97 g dietary fiber, 460 mg sodium, 26.78 g sugars, 3 mg cholesterol

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