Chocolate-Banana Trifle - cooking recipe

Ingredients

2/3 cup sugar
2/3 cup evaporated skim milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup coffee-flavored liqueur (such as Kahlua)
1 (16 ounce) angel food cake, cut into 1 inch cubes
2 (1 1/2 ounce) english toffee-flavored candy bars, crushed
3 cups skim milk
3 (3 1/2 ounce) packages vanilla instant pudding mix (not sugar-free)
2 cups sliced bananas
1 (12 ounce) container Cool Whip (reduced calorie or fat-free OK)
1 (1 1/2 ounce) english toffee-flavored candy bars, crushed

Preparation

Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
Cook until sugar dissolves and mixture is thick (about 3 minutes), stirring frequently.
Remove from heat and stir in coffee liqueur.
Set aside to cool.
When chocolate mixture is cool, combine with cake cubes in a large bowl.
Mix 2 crushed candy bars in with cake mixture.
Beat milk and pudding mix at medium speed of a mixer until well-blended.
Stir into cake mixture.
Cover and chill for 15 minutes in refrigerator.
Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart).
Arrange half of bananas evenly over cake mixture and top with half of cool whip.
Repeat layers, ending with cool whip.
Sprinkle with remaining toffee bar.
Chill for 1 hour before serving.