Yield
8 servings

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Easy and flavorful

RBN1122
December 11, 2015
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. 

RBN1122's Review

daneanp
January 02, 2012
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.