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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This amount of milk combined with 3 packages of pudding mix yields a very thick mixture that works well for this trifle. 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 |
Directions:
1. 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.
2. Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 tablespoon for topping. Set aside.
3. Beat 3 cups milk and pudding mix at medium speed of a mixer until well-blended. Stir in cake mixture. Cover; chill 15 minutes.
4. 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.
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