Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999

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Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

227 calories; calories from fat 21%; fat 5.4g; saturated fat 3g; mono fat 1.5g; poly fat 0.3g; protein 5.1g; carbohydrates 40.2g; fiber 0.7g; cholesterol 31mg; iron 1.4mg; sodium 183mg; calcium 107mg.
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