Fantastic Trifle

  • Yield: 16 servings
  • Prep: 25 mins
  • Cook: 5 mins

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
2/3cup sugar
3tablespoons cocoa
1tablespoon cornstarch
1 (5-ounce) can evaporated skim milk
1/4cup coffee liqueur
3 (1.4 ounce) English toffee candy bars, crushed
3 4-serving packages of instant vanilla pudding and pie filling
3cups 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).

Nutritional Info *per serving

  • Glycemic Load 17.93
  • Calories 300
  • Fat 3g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 5mg
  • Sodium 380mg
  • Potassium 210mg
  • Carbohydrate 62g
  • Fiber 1g
  • Sugars 35g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 2%