Decadent Coffee Chocolate Trifles
Prep: 25 min, Cook: 10 min, plus chilling time.
1/2 cup sugar
1/4 cup cornstarch
1 Tbs. instant coffee granules
1 large egg
2-1/2 cups lowfat milk
1 Tbs. Kahlua or other coffee liqueur
16 chocolate sandwich cookies, divided
1-1/2 cups frozen whipped topping, thawed
Combine first 4 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.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 240, fat 8.3g, 31% calories from fat, cholesterol 47mg, protein 5.0g, carbohydrates 36.6g, fiber 0.7g, sugar 26.8g, sodium 185mg, diet points 5.9.