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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Low fat and delicious. 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 |
Directions:
1. Preparation:
2. 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.
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