Butterfinger Dessert - Weight Watchers
Try this Butterfinger Dessert - Weight Watchers recipe, or contribute your own.
Try this Butterfinger Dessert - Weight Watchers recipe, or contribute your own.
- Carbohydrate 1.519 g
- Cholesterol 0.6125 mg
- Fat 0.0245 g
- Fiber 0 g
- Protein 1.0320625 g
- Saturated Fat 0.01561875 g
- Serving Size 1 1 Serving (31g)
- Sodium 12.8625 mg
- Sugar 1.519 g
- Trans Fat 0.00153125 g
- Calories 10 calories
Step-by-step
- Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.
- In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.
- 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!
When refrigeration space is strictly limited to a standard nine-by-thirteen-inch pan, structuring a layered dessert requires careful management of physical volumes and moisture absorption rates. Instant pudding mixed with skim milk thickens rapidly through chemical gelling agents, meaning the whisking phase must be brief and immediately followed by folding to incorporate whipped toppings before the starches set fully. Using a commercially prepared angel food cake provides an aerated sponge structure that readily absorbs moisture without dissolving into heavy paste.
- Whisk the skim milk and butterscotch pudding mix for precisely sixty seconds until the liquid begins to acquire viscosity, ensuring the chemical thickeners activate without creating lumps.
- Cut the angel food cake into uniform one-inch cubes to maximize surface area contact with the pudding mixture, which promotes even softening across all layers during the rest period.
- Fold the thawed whipped topping gently into the pudding base using a wide spatula, preserving the entrapped air bubbles that keep the resulting fluff light rather than dense.
- Allow the assembled pan to rest covered in the refrigerator for a minimum of sixty hours to permit the sponge cake to hydrate properly from the surrounding moisture.
- Crush the fun-sized candy bars just prior to scattering them over the layers to prevent premature moisture absorption from the humid refrigerator environment from melting the sugar crisp.
Proper chilling transforms distinct structural components into a cohesive, sliceable format. Maintaining refrigerator temperatures below 40 degrees Fahrenheit throughout the resting window ensures food safety standards are met while the starches fully stabilize.
