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Chocolate-Banana Trifle

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“This is one of my favorite desserts to take to a potluck because it makes a huge bowlful. Also, it's delicious! Chill time is included in cook time.”

Ingredients Nutrition

  • 23 cup sugar
  • 23 cup evaporated skim milk
  • 3 tablespoons unsweetened cocoa
  • 1 tablespoon cornstarch
  • 14 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


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

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