Make-Ahead Cappuccino-Oreo Trifles

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

Preparation

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.