Oh my goodness, this is so easy and SO good!!!  I found this on the Laaloosh website.

4 low fat graham cracker sheets

1 tub (8 oz) Fat Free cool whip

1 Butterfinger candy bar (2 oz), crushed

1/4 cup Hershey’s light chocolate syrup

1/4 cup Smucker’s sugar free caramel topping

Line the bottom of an 8×8 dish with the graham cracker sheets.  Mix together the whipped topping with half of the crushed Butterfinger.  Spread the cool whip mixture over the graham crackers.  Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping.  Sprinkle the remaining half of the Butterfinger on top.  Freeze for at least 4 hours.  Cut into 8 pieces.  Each slice is 3 points.

Advertisements