Low- fat Butterfinger Trifle
1 container sugar free cool whip
1 box sugar free butterscotch pudding
1 1/2 cup skim milk
1 angel food cake
4 Butterfinger candy bars
Cut angel food cake in cubes, place in 9×13 pan. Combine pudding and milk. Beat for 2-3 minutes, add cool whip, and pour over cake. Crush candy bars in food processor and sprinkle over pudding mixture. Serve immediately or refrigerate overnight.