2/3 cup evaporated fat-free milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup Kahlua (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
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.
Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars,
reserving 1 tablespoon for topping. Set aside.
Beat 3 cups milk and pudding mix at medium speed of a mixer until well blended.
Stir in cake mixture. Cover; chill 15 minutes.
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.