For a decorative look, swirl the whipped topping into the pudding before serving.
Microwave milk at HIGH 3 minutes. Stir in 1/2 cup ground coffee, and let stand 10 minutes.
Pour coffee mixture through a fine wire-mesh strainer into a large bowl, discarding coffee grounds; let mixture cool completely.
Whisk together coffee mixture, sour cream, and pudding until thickened. Spoon into serving bowls; top evenly with whipped topping, and, if desired, serve with cookies.
Note: For testing purposes only, we used Pepperidge Farm Chocolate-Hazelnut Cream-Filled Pirouettes for the chocolate-hazelnut cream-filled cookies.
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