Butterfinger Dessert

adapted from Yummly.com

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!