Butterfinger Dessert Weight Watchers 4 Ww Pts

Butterfinger Dessert Weight Watchers 4 Ww Pts
Butterfinger Dessert Weight Watchers 4 Ww Pts might be a good recipe to expand your dessert recipe box. This recipe makes 1 servings with 2888 calories, 60g of protein, and 70g of fat each. This recipe covers 51% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have angel food cake, vanilla pudding mix, cool whip, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 10 minutes.

Anweisungen

1
Spray a 9 x 13" pan with cooking spray.Tear angel food cake into bite size pieces.Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.Crush candy bars.
Zutaten, die Sie benötigen
Packungen Fettfreies, Zuckerfreies Vanillepuddingpulver (z. B. Jell-O®)Packungen Fettfreies, Zuckerfreies Vanillepuddingpulver (z. B. Jell-O®)
1 Packung (1/4 Unze) Zuckerfreie Instant-Schokoladenpuddingmischung1 Packung (1/4 Unze) Zuckerfreie Instant-Schokoladenpuddingmischung
Englischer Toffee-Schokoriegel, GehacktEnglischer Toffee-Schokoriegel, Gehackt
Fettfreie MilchFettfreie Milch
Kochausrüstung, die Sie verwenden werden
Quitten - Geschält, Entkernt Und In Spalten GeschnittenQuitten - Geschält, Entkernt Und In Spalten Geschnitten
2
Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.

Empfohlener Wein: Riesling, Sekt, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Gunderloch Estate Riesling Dry. It has 4.3 out of 5 stars and a bottle costs about 15 dollars.
Gunderloch Weingut Riesling Trocken
Gunderloch Weingut Riesling Trocken
SchwierigkeitEinfach
Fertig in10 m.
Portion1
Gesundheits-Score40
GerichteDessert
Magazin