Step 1

Spray a 9 x 13 pan with cooking spray.

Step 2

Tear angel food cake into bite size pieces.

Step 3

Prepare pudding with 1-1/2 cups of skim milk, whisk until it starts to become creamy.

Step 4

Fold in 2 containers of Cool Whip Free with pudding mixture.

Step 5

Crush candy bars.

Step 6

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

Step 7

Repeat layer.

Step 8

Refrigerate for at least an hour before serving.

Step 9

Enjoy!