Kim Belcher of Kingston Mines, Illinois cut 90% of the fat and nearly half the calories from one of her favorite desserts for this must-try sensation. Try it for yourself. Guests will never suspect the fluffy, layered specialty is on the light side.


INGREDIENTS



* 1-1/2 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
* 1 prepared angel food cake (16 ounces), cubed
* 4 Butterfinger candy bars (2.1 ounces each), crushed


SERVINGS 15
CATEGORY Low Fat
METHOD Chill
PREP 20 min.
TOTAL 20 min.


DIRECTIONS




In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in the remaining whipped topping.
    In a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate for at least 2 hours before serving. Yield: 15 servings.

 



NUTRITIONAL INFO




Nutrition Facts: 3/4 cup equals 219 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 366 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.