Butterfinger Dessert

1 (10”) prepared angel food cake, cut into 1” cubes

1 (1oz)package of sugar free butterscotch pudding mix

1 ½ cups milk

2 (8oz) containers of Cool Whip, thawed

10 fun-size Butterfinger candy bars, crushed.

Spray a 9 x 13” pan with cooking spray.  Arrange half the angel food cake cubes in bottom of pan.

In large bowl, combine the pudding mix with the milk.  Whisk until starting to thicken.  Fold in both containers of Cool Whip.

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.