Banana Cocoa Trifle

Ingredients:

2/3 cup of sugar or sugar blend

2/3 cup of evaporated skim milk

3-1/2 Tbsp. Unsweetened cocoa powder

1 Tbsp. Corn starch

1/4 cup of Instant coffee

2 cups sliced bananas (toss with fresh lemon juice)

2 Tbsp. Fresh lemon juice

16 ounces of angel food cake cut into one inch cubes

2 toffee candy bars roughly chopped

3 packages instant pudding mix, sugar free
(vanilla or banana flavor)

3 cups skim milk

12 ounces of Non dairy whipped topping

Directions:
Combine the sugar the evaporated milk, cocoa and corn starch in sauce pan over medium high heat, bring to boil. Continue to lightly boil for approximately 4 minutes making sure it doesn’t boil over, stirring frequently until sugar is completely dissolved, until it becomes(almost twice as thick). Turn off the heat, stir in instant coffee — remove and cool. Combine the room temperature cooled chocolate mixture, the angel food cake in a large bowl, stir in chopped candy bars, (reserving 2 Tab. At the end). Stir in the pudding mix (mixed with 3 cups skim milk) cover and chill for approximately 20 minutes. Use either martini glasses or wide mouth glasses. Spoon some cake mixture, top with bananas, repeat, until almost at top, top with the whipped topping, and sprinkle with reserved candy.