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Chocolate-Banana Trifle

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

Cooking Light SEPTEMBER 1999

  • Yield: 16 servings (serving size: 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 14%
  • Fat: 4.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.5g
  • Carbohydrate: 60g
  • Fiber: 0.5g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 473mg
  • Calcium: 134mg

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Chocolate-Banana Trifle Recipe