Butterfinger Dessert

BUTTERFINGER DESSERT

1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package butterscotch pudding mix
1 1/2 cups milk
2 ( 8 oz. ) containers of cool whip, thawed
10 fun-sized butterfingers candy bars, crushed

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 milk. Whisk until starting to thicken. Fold in both containers of cool whip. 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. 15 servings.