1 sm. angel food cake
1 lg. pkg. instant chocolate fudge pudding
Amaretto or Kahlua liqueur
1 pt. whip cream
6-8 tbsp. powdered sugar
3-4 ripe bananas, sliced
1 frozen Hershey bar

Make chocolate pudding according to directions on box; set aside. Combine whip cream and powdered sugar and whip until peaks form; set aside. Rip cake into small pieces and cover bottom of trifle dish. Sprinkle liqueur over cake. Next put a layer of pudding followed by a layer of whipped cream. Repeat steps, being sure to end up with whipped cream on top. Grate the frozen candy bar on top for garnish.