Candy Bar Dessert
Ingredients:
- instant vanilla pudding - 1 small box
- milk - 1 1/2 cup
- Cool Whip, thawed - 16 ounces
- candy bars, (butterfinger, kitkat, crunch, etc) - 6 regular size
- angel food cake - 1
Instructions:
Coat a 9 x 13 inch pan with cooking spray. Crush candy bars of choice; set aside. Crumble cake, place half of cake in pan. Whisk together pudding and milk, fold in Cool Whip. Spread half of pudding mixture over cake, half of the crushed candy bars, repeat layers. Cover, place in refrigerator until serving.
