Easy No Bake Creamy Toffee Crunch Dessert Made Lighter

I’m thrilled to bring you this Easy No-Bake Creamy Toffee Crunch Dessert Made Lighter! This delightful 5-ingredient treat comes from my mom, who whipped it up for her latest ladies’ potluck lunch. When I saw the simple ingredient list and mouthwatering photos, I knew it was destined to be a crowd-pleaser.

This dessert is simple and delicious. It is a perfect blend of light and indulgent, combining the fluffy texture of angel food cake with the creamy richness of vanilla pudding and the irresistible crunch of Butterfinger candy bars. Easy to assemble, it’s a delightful treat that feels luxurious but is made with lighter ingredients to keep things balanced. Whether you’re serving it for a special occasion or just because, this easy sweet treat is sure to impress while keeping things on the lighter side.

How Many Calories and WW Points in this Easy Lightened Up 5-Ingredient Layered Creamy Toffee Crunch Dessert?

According to my calculations, each serving has 177 calories and 10 WW Points. To see your WW Points for this recipe and track it in the WW app, Click here! (You must be logged in on either a smartphone or tablet.)

Recipe Ingredients

Cold fat-free milk -provides the liquid base needed to create the pudding. Using fat-free milk keeps the dessert light and reduces overall calorie content. Non dairy milk is NOT a good choice for this recipe as it may prevent the pudding from setting up and getting thick. Sugar-free instant vanilla pudding mix – gives the dessert its creamy vanilla flavor and thick, pudding-like texture without adding extra sugar, making it a healthier option. Frozen fat-free whipped topping, thawed – adds lightness and a creamy texture to the dessert. It helps to create layers of smooth and airy consistency while keeping the calorie count low. Angel food cake, cut into 1-inch cubes – Angel food cake is naturally low in fat and provides a soft, spongy base that absorbs the flavors of the pudding and whipped topping, creating a light yet satisfying texture. Butterfinger candy bars, crushed – add a delightful crunch and a burst of sweet, chocolatey flavor with a hint of peanut butter, making each bite more indulgent and satisfying. I substituted KitKat bars to accommodate those in my family with nut allergies.

How to Make Easy No Bake Creamy Toffee Crunch Dessert Step by Step

angel food cake, sugar free pudding, cool whip, milk, candy bars on counter

Step 1: Assemble and prep your ingredients.

Make instant pudding.

Step 2: In a large mixing bowl, make the instant pudding with mix and milk. Let until soft-set and then combine with the whipped topping.

Combine pudding with whipped topping.

Step 3: In a 13×9-in. dish coated with cooking spray, layer half the cake cubes, half the pudding mixture and half the crushed candy bars. Repeat layers. (I used 2 8-inch square dishes instead. One for us and one to share.)

Layer cake, creamy mixture and crushed candy then repeat layers.

Step 4: Cover and refrigerate at least 2 hours before serving.

Cover and refrigerate for at least 2 hours before serving.

Recipe Notes, Substitutions & Variations

This is the kind of recipe that can be easily modified in all kinds of ways:

Different pudding flavors – The sky is the limit here. Try chocolate, butterscotch, cheesecake, white chocolate, lemon, etc.

Different cake – While angel food cake is a favorite any cubed or crumbled cake could work including pound cake, devil’s food cake, sponge cake, etc.

Different candies – The recipe calls for Butterfingers but really any chopped/crushed candy could work including KitKat, Crunch, Reese’s, Skor, Heath, etc. You could also substitute crushed cookies such as Oreos in place of the candy.

Substitute fruit for candy – Choose your favorite soft fruit in place of the candy. Fresh blueberries, raspberries, chopped peaches, of sliced strawberries, etc.

Here are a few more variation ideas:

Chocolate Toffee:

Pudding Mix: Swap the vanilla pudding for sugar-free chocolate pudding. Cake: Use crumbled devil’s food cake instead of cubed angel food cake. Candy Bars: Use Crushed Heath or Skor bars in place of the Butterfingers

Chocolate Peanut Butter:

Pudding Mix: Swap the vanilla pudding for sugar-free chocolate pudding. Cake: Use crumbled devil’s food cake instead of cubed angel food cake. Candy Bars: Use Reese’s Peanut Butter Cups instead of Butterfingers for a chocolate-peanut butter combo.

Lemon:

Pudding Mix: Use sugar-free lemon pudding for a bright, citrusy flavor. Candy Substitute: Use crushed lemon filled cookies in place of the candy.

Strawberry Shortcake:

Fruit Addition: Layer sliced fresh strawberries. Pudding Mix: Use vanilla or sugar-free white chocolate pudding mix. Cake: Substitute the angel food cake with a light sponge cake or pound cake for a classic shortcake flavor.

S’mores:

Pudding Mix: Use sugar-free chocolate pudding. Additions: Layer with mini marshmallows and crushed graham crackers between the cake and pudding. Topping: Toast some marshmallows on top or use marshmallow fluff for a campfire-inspired dessert.

Storing Leftovers

Any leftovers can be stored in the refrigerator for several days, although I doubt this tempting treat will last that long.

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Recipe source: Slightly adapted from Taste of Home

More Easy No Bake Desserts for WeightWatchers

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