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.
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.
I've made this as directed but tonight I left the components separate so we could put our parfaits together just prior to serving. I choose to keep my cookies whole. DD doesn't care for whip cream. DH just crushes everything together. Everyone is happy here. Very tasty. I used a Starbucks VIA instant coffee packet and it worked great.
I love trifles and this one did not disappoint. Served as a light after-christmas dessert. No left overs! I served in a large trifle bowl, only 3-4 inches high in the bowl, probably would double next time. I did keep the ingredients separate and layer them in the bowl, delicious!! Great coffee flavor.
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