Banana Cream Triffle

Last night John, Gabrielle and I were able to experience a fun night of fellowship and yummy food at a "KABOB PARTY!" I wish I had taken my camera to capture all the different colors of delicious vegetables and delectable meats. It was such a wonderful arrangement of great food! After scarfing down raw veggies and spinach dip, I really filled up on the side of roasted potatoes and Arugula. The lamb kabobs with mint sauce and the chicken with pesto were some of my favorite kabobs.
I enjoyed getting to make a dessert that I had never made before yesterday. I really did not know if it would be very good, but everyone seemed to love it. So, I figured I would share it since it took me about 15 minutes to prepare. I like to cook from my library of Cooking Light cookbooks and magazines. However, I know that Southern Living has a dessert that is very similar for those of you who like to go the extra mile for a fancy dessert.

Banana Cream Triffle
1 loaf of pound cake
1 5.1 0z box of instant vanilla fat-free pudding
3 cups of milk
3 tablespoons of water
1/3 cup of brown sugar
5-6 bananas
1 8 oz Cool Whip
2 Skor or Heath Bars ( I personally like the Hershey's Symphony)

Prepare the pudding with 3 cups of cold skim milk. Cut the cake into 1 inch cubes. Slice bananas and heat brown sugar and water over medium heat until melted. Add bananas until glazed. Remove from heat. Layer 1/2 of cake on bottom of a triffle dish. Top with 1/2 banana mixture and 1/2 pudding mixture. Then repeat all layers. Top with cool whip and crushed candy bars. Chill covered.
Serves fifteen 3/4 cup portions.

ENJOY!!