BUTTERFINGER CAKE

DIRECTIONS:

1. Spray a 9 x 13″ pan with cooking spray.

2. Tear angel food cake into bite size pieces.

3. Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.

4. Crush candy bars.

5. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.

Makes 15 Servings

Nutritional Info Per Serving: 185 calories; 3 g fat; 0.4 mg cholesterol; 36 g carbs; 4.2 g protein; 0.4 g fiber; 254 mg sodium