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
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.
