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.

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By Amber Luebke and Bree McLain, owners of Lotus Salon in Stoughton, WI, have over 35 years combined experience specializing in hair color, accenting your best features and addressing your specific needs. Google+
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