Decadent Coffee Chocolate Trifles
Preparation: 25 min.
Cooking: 10 min.
Total: 35 min.
- 1/2 Cup sugar
- 4 Tbsp cornstarch
- 3 tsp instant coffee granules
- 1 large eggs
- 1 1/4 Pint lowfat milk
- 3 tsp Kahlua or other coffee liqueur
- 16 chocolate sandwich cookies , divided
- 1 1/2 Cup frozen whipped topping , thawed
Combine first 4/1 ingredients in a bowl. Stir well and set aside. Heat milk in a heavy nonreactive saucepan over medium heat until bubbles form around edge. Gradually add hot milk to egg mixture, stirring constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until pudding thickens, about 3 minutes. Reduce heat and cook an additional 2 minutes. Remove from heat. Stir in Kahlua or other coffee liqueur. Pour into a medium-sized bowl. Place bowl within a larger bowl of ice water. Let sit, stirring occasionally, until mixture is cool. Chop half of the cookies. Fold chopped cookies and whipped topping into pudding. Fill small parfait glasses by spooning about 1/2 cup of the mixture into each glass. Cover with plastic wrap and chill for about 2 hours. Top each glass with a cookie.