Decadent Coffee Chocolate Trifles

• 12 cup sugar
• 14 cup cornstarch
• 1 tablespoon instant coffee granules
• 1 large egg
• 2 12 cups low-fat milk
• 2 tablespoons Kahlua or 2 tablespoons other coffee liqueur
• 16 chocolate wafers (I used Milano from Pepperridge Farm)
• 1 12 cups frozen whipped topping, thawed

1. Combine first 4 ingredients in a bowl.
2. Stir well and set aside.
3. Heat milk in a nonreactive saucepan over medium heat, until bubbles form around edges.
4. Gradually, add hot milk to egg mixture, stirring constantly.
5. Return mix to saucepan and cook over medium heat, stirring constantly, until pudding thickens, about 3 minutes.
6. Reduce heat and cook for an additional 2 minutes.
7. Remove from heat.
8. Stir in Kahlua or other coffee liqueur.
9. Pour into medium sized bowl.
10. Place bowl within a larger bowl of ice water.
11. Let sit, stirring occasionally, until mix is cool.
12. Chop half the cookies.
13. Fold the chopped cookies and whipped topping into pudding.
14. Fill 8 small parfait glasses by spooning about 1/2 cup of the mixture into each glass.
15. Cover with plastic wrap and chill for about 2 hours.
16. Top each glass with a cookie.

sugar, cornstarch, coffee granules, egg, lowfat milk, kahlua, chocolate wafers, frozen whipped topping

Taken from www.food.com/recipe/decadent-coffee-chocolate-trifles-149725 (may not work)