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Make-Ahead Cappuccino-Oreo Trifles

Yield 8 servings

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

Nutrition Information

  • calories 227
  • caloriesfromfat 21 %
  • fat 5.4 g
  • satfat 3 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 5.1 g
  • carbohydrate 40.2 g
  • fiber 0.7 g
  • cholesterol 31 mg
  • iron 1.4 mg
  • sodium 183 mg
  • calcium 107 mg

How to Make It

  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.