Holly Clegg's Fantastic Trifle -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Desserts

Other

Holly Clegg's Fantastic Trifle

Rate it!
Votes (0) | Comments (0)

By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific), by Holly Clegg, (2006, Running Press)

The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

Servings:	16
Author Notes:	Trifles serve a crowd and make a presentation. Of all my trifles, this is the one which people always request the recipe. It's easy to make and a guaranteed winner. To save time, use a store bought Angel Food Cake.
Ingredients:	1 (16-ounce) angel food cake 2/3 cup sugar 3 tablespoons cocoa 1 tablespoon cornstarch 1 (5-ounce) can evaporated skimmed milk 1/4 cup coffee liqueur 3 (1.4-ounce) English toffee candy bars, crushed 3 (4-serving) packages instant vanilla pudding and pie filling 3 cups skim milk 2 bananas, peeled and sliced 1 (12-ounce) container fat-free frozen whipped topping, thawed
Instructions:	Cube cake and place in large bowl. To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk. Cook over low heat until thickens. Remove from heat; add coffee liqueur, cool. Pour chocolate mixture over cake in bowl. Add crushed candy to cake mixture. In mixer, beat pudding and 3 cups skim milk until thick. Pour over angel food cake mixture. In trifle dish, layer cake mixture, banana, and whipped topping. Repeat layers, ending with whipped topping.