BUTTERFINGER DESSERT

1 angel food cake mix
1 quart vanilla ice cream, softened (or nonfat frozen yogurt)
2 packages instant vanilla pudding
2 cups milk
8 ounces Cool Whip
3 Butterfinger candy bars

Bake angel food cake mix as directed. Cool. Tear up cake into bite-sized pieces and spread into a 9-by-13-inch pan.

Mix pudding mix with milk and add softened ice cream. Mix well. Spread over cake. Top with Cool Whip and crushed Butterfingers. Chill at least 4 hours*.

*Test notes: This is a rich and scrumptious ice cream dessert the whole family will enjoy! In testing, we found the dessert sets up better when chilled overnight.