Even with all of the low fat items in this trifle, it still has lots of flavor.
Prep Time: 45 minutes
Cook Time: 00 minutes
Ingredients:
- 2/3 cup sugar
- 2/3 cup evaporated fat free milk
- 3 T. unsweetened cocoa
- 1 T. cornstarch
- 1/4 C. Kahlua (coffee flavored liqueur)
- 2 cups sliced bananas, divided
- 2 T. lemon juice
- 16 ounce angel food cake, cut into 1 inch cubes
- 2 (1.4 ounce) English Toffee candy bars, chopped (such as Heath or Skor bars)
- 3 C. skim milk
- 3 (3.4 ounce) pkgs. vanilla instant pudding mix (not sugar free)
- 12 ounce container reduced calorie whipped topping, thawed and divided
Preparation:
Combine sugar, evaporated milk, cocoa and cornstarch in saucepan. Bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes) stirring frequently. Remove from heat; stir in Kahlua and cool. Combine slices bananas with lemon juice and set aside. Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 T. for topping and set aside. Beat 3 cups milk and pudding mix at medium speed until well blended. Stir in cake mixture. Cover; chill 15 minutes. Spoon half of cake mixture into trifle dish or bowl. Arrange 1 cup of bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; ending with whipped topping. Sprinkle with reserved 1 tab. chopped candy bars. Chill on hour.
