Chocolate-Banana Trifle

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2 3/4 oz English toffee candy bars
16 oz Angel food cake; cut into
12 oz Frozen reduced-calorie whipped topping
2 c banana; Sliced, divided
1/4 c Kahlua
2/3 c Sugar
3 tb Unsweetened cocoa
3 pk Vanilla instant pudding mix
2/3 c Evaporated fat-free milk
1 tb Cornstarch
3 c Fat-free milk

Original recipe makes 16



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 on Nov 20, 1999,

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Calories Per Serving: 323 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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