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2/3 cup granulated sugar
3/4 cup all-purpose flour
3-1/2 cups skim milk
2 large egg yolks, slightly beaten
1 tbsp. vanilla extract
1 (11-oz.) box reduced fat vanilla wafers, divided
6 bananas, divided
2 (1.4-oz.) English toffee candy bars, crushed, divided
1 (8-oz.) container fat-free frozen whipped topping, thawed

In a large saucepan, combine the sugar and flour. Gradually stir in the milk and bring the mixture to a boil over a medium-high heat, stirring constantly.
Place the egg yolks in a small bowl and gradually pour some of the hot custard into the egg yolks, mixing well with a fork. Gradually pour the hot egg-custard mixture back into the saucepan with the remaining custard, cooking over a low heat for several minutes. Do not boil. Remove from the heat and add the vanilla.
Transfer the custard to a bowl and allow to cool (you can refrigerate to speed up the cooling).
In a trifle bowl or large glass bowl, place one-third of the vanilla wafers. Slice 2 of the bananas and place on top of the wafers. Spread one-half of the custard on top and sprinkle with one-half of the crushed candy bars.
Repeat the layers again, using all of the remaining custard and crushed candy bars. Place the final one-third layer of the vanilla wafers on top. Add 2 sliced bananas and top with the whipped topping.
Makes 16 Servings.

Makes 16 Servings

Per Serving: 252 Cal; 4 g Total Fat (1 g Sat Fat): 49 g Carb; 30 mg Cholesterol; 43 mg Sodium; 4 g Protein; 1 g Fiber.

Exchanges: 1 Starch; 1 Other Carb; 1.5 Very Lean Meat; 1 Fat.