Make-Ahead Cappuccino-Oreo Trifles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup sugar |
1/4 cup cornstarch |
1 tablespoon instant coffee granules |
1 large egg |
2 1/2 cups 1% low-fat milk |
1 tablespoon kahlúa (coffee-flavored liqueur) |
16 reduced-fat cream-filled chocolate sandwich cookies (such as reduced fat oreos), divided |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
Directions:
1. Combine first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (3 minutes), stirring constantly. Reduce heat to low; cook 2 minutes. Remove from heat; stir in Kahlúa. Pour into a medium bowl; place bowl in a larger bowl of ice water, stirring occasionally until mixture is cool.
2. Coarsely chop 8 cookies; fold chopped cookies and whipped topping into pudding. Spoon about 1/2 cup cookie mixture into each of 8 small parfait glasses or (6-ounce) custard cups. Cover and chill at least 2 hours or until cold. Top each serving with a cookie.
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