You are here: Home » Recipes » Fantastic Trifle Fantastic Trifle Kitchen Tested Yield 16 servings Prep 25 mins Cook 5 mins Instead of the traditional fruit and cream layers, this version of the English fave goes chocolate-crazy to decadent effect. PrintEmail Trifles serve a crowd and make a presentation. Says chef Holly Clegg, "Of all my trifle recipes, this is the one people always ask for. It's easy and a guaranteed winner." Ingredients 1 (16-ounce) angel food cake2/3 cup sugar3 tablespoons cocoa1 tablespoon cornstarch1 (5-ounce) can evaporated skim milk1/4 cup coffee liqueur3 (1.4 ounce) English toffee candy bars, crushed3 4-serving packages of instant vanilla pudding and pie filling3 cups skim milk2 bananas, peeled and sliced1 (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. Recipe by Holly Clegg, from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006).