Butterfinger Trifle

4 cups skim milk - divided

2 (1 oz) boxes instant sugar free vanilla pudding mix
2 (8 oz) container cool whip free
2 (2.1 oz) butterfinger candy bars (crushed)
1 12 oz fat-free golden dessert cake, cut into 1/2 in pieces
1 (1.4 oz) box instant sugar free chocolate pudding mix
1 (1.4 oz) instant sugar free butterscotch pudding mix

With a whisk, beat 2 cups milk and vanilla pudding together for 1 min. Stir in 1 container cool whip and 1 1/2 crushed candy bars. Gently stir in cake pieces. Set aside. With whisk, beat 2 cups milk and chocolate and butterscotch puddings together for 1 min. Stir in remaining container cool whip. In the bottom of a large glass bowl, spread half of the chocolate butterscotch pudding mixture. Top with half of the vanilla pudding cake mixture. Spread remaining chocolate butterscotch mixture. Spread remaining vanilla pudding cake mixture. Sprinkle with remaining crushed candy. Keep chilled until ready to serve.

Serves: 16