1 pkg. white angel food cake mix(I bought a sugar free one)
1 cup fat-free (skim) milk
1 pkg.(4 serving) chocolate instant sugar free pudding and pie filling
2 cups frozen (thawed) fat-free whipped topping
1 bar (1.4 ozs.) chocolate covered toffee candy, chopped (I used 8 Werthers toffee candies)
1. Bake and cool cake as directed on package for angel food cake (tube pan). Remove cake from pan. Split cake horizontally to make 2 layers.
2. Beat milk and pudding in large bowl, using a wire whisk or hand beater, until blended. Fold in whipped topping.
3. Spread half of the chocolate mixture between cake layers; spread remaining mixture over top.
Refrigerate at least 1 hour but not longer than 24 hours. Sprinkle candy over top of cake just before serving.
12 servings - 2 points per serving
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