Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 16 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2/3 c Evaporated fat-free milk
- 3 tb Unsweetened cocoa
- 1/4 c Kahlua; (coffee-flavored
- 16 oz Angel food cake; cut into
- 2 3/4 oz English toffee candy bars;
- 3 c Fat-free milk
- 3 pk Vanilla instant pudding mix
- 2 c Sliced banana; divided
- 12 oz Frozen reduced-calorie
- 2/3 c Sugar
- 1 tb Cornstarch
Preparation
This amount of milk combined with 3 packages of pudding mix yields a very thick mixture that works well for this trifle. 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 Kahlua. 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. Yield: 16 servings (serving size: 1 cup). CALORIES 306 (14% from fat); FAT 4.7g; PROTEIN 5.5g; CARB 60g; FIBER 0.5g; CHOL 4mg; IRON 0.4mg; SODIUM 473mg; CALC 134mg Recipe by: Cooking Light Magazine, September 1999, page 146 Posted to EAT-LF Digest by aml@skypoint.com on Nov 20, 1999, converted by MM_Buster v2.0l.
