MAKE AHEAD CAPPUCCINO OREO TRIFLESSource: Cooking Light Magazine, March 1999 Yield: 8 servings 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 Kahlua (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 Combine sugar, cornstarch, egg, and coffee in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180 degrees F 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 Kahlua. 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. To serve, top each serving with a cookie.
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