Chocolate-Banana Trifle

recipe
This amount of milk combined with 3 packages of pudding mix yields a very thick mixture that works well for this trifle.

Yield:

16 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 14 %
Fat 4.7 g
Satfat 3.9 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 5.5 g
Carbohydrate 60 g
Fiber 0.5 g
Cholesterol 4 mg
Iron 0.4 mg
Sodium 473 mg
Calcium 134 mg

Ingredients

2/3 cup sugar
2/3 cup evaporated fat-free milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup Kahlúa (coffee-flavored liqueur)
1 (16-ounce) angel food cake, cut into 1-inch cubes
2 (1.4-ounce) English toffee candy bars, chopped (such as Skor or Heath bars)
3 cups fat-free milk
3 (3.4-ounce) packages vanilla instant pudding mix (not sugar-free)
2 cups sliced banana, divided
1 (12-ounce) container frozen reduced-calorie whipped topping, thawed and divided

Preparation

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes), stirring frequently. Remove from heat; stir in Kahlúa. Cool.

Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 tablespoon for topping. Set aside.

Beat 3 cups milk and pudding mix at medium speed of a mixer until well-blended. Stir in cake mixture. Cover; chill 15 minutes.

Spoon half of cake mixture into a trifle dish or bowl. Arrange 1 cup bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; end with whipped topping. Sprinkle with reserved 1 tablespoon chopped candy bar. Chill 1 hour.

September 1999