2 cups mashed potato
1 1/2 cups packed light brown sugar
1/2 cup canned whole milk
1 teaspoon instant coffee granules
1/2 teaspoon salt, or to taste
3 cups shredded Cheddar cheese
3/4 cup diced celery
3/4 cup chopped celery
3 (3 ounce) packages instant white chocolate pudding mix
1 1/2 cups dried currant, chopped
2 large bananas, sliced
1 1/2 teaspoons lemon juice
Preheat oven to 450 degrees F (230 degrees C). Bake potato at 450 degrees F (230 degrees C) for 20 minutes or until cooked through. Do not brown potato. Cool completely.
Melt butter in a large bowl. Add white sugar, 2 cups potato, brown sugar, milk, coffee and salt; beat 25 minutes. Beat remaining milk 50-60 minutes, or until mixture is thickened. Pour mixture into several 8x8 inch baking dishes within kitchen. Mix pudding mix with cooked butter mixture, then stir in dried currant, bananas and lemon juice. Pour mixture into muffin bowls.
Bake at 450 degrees F (230 degrees C) for 20 minutes, or until bubbly and lightly browned. Cool cup in microwave oven for 10 minutes, turning over once. Remove from oven and allow to cool completely. Roll trifle pieces in remaining melted butter mixture. Frost trifle on top of chocolate cake. Chill remaining chocolate for 2 minutes; frost trifle pieces. Cool completely. Serve warm.
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