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.

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."


1 (16-ounce) angel food cake
2/3 cup sugar
3 tablespoons cocoa
1 tablespoon cornstarch
1 (5-ounce) can evaporated skim milk
1/4 cup coffee liqueur
3 (1.4 ounce) English toffee candy bars, crushed
3 4-serving packages of 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


  1. Cube cake and place in large bowl.
  2. To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk.  Cook over low heat until thickens.  Remove from heat; add coffee liqueur, cool.
  3. Pour chocolate mixture over cake in bowl.  Add crushed candy to cake mixture.
  4. In mixer, beat pudding and 3 cups skim milk until thick.  Pour over angel food cake mixture.
  5. 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).



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