Chocolate-Banana Trifle

• 2/3 cup sugar
• 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

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.

sugar, milk, unsweetened cocoa, cornstarch, cake, skor, milk, vanilla instant pudding, banana

Taken from www.myrecipes.com/recipe/chocolate-banana-trifle (may not work)