Tiramisu Trifle

• 1 pkg. (6.5 oz.) STELLA D'ORO ANISETTE TOAST
• 1/4 cup coffee-flavored liqueur
• 1 qt. (4 cups) milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. instant espresso coffee powder
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup whipping cream, whipped

1. Chop cookies coarsely; place in medium bowl.
2. Drizzle with liqueur; toss to evenly coat.
3. Set aside.
4. Beat milk, sour cream and coffee powder in large bowl with electric mixer on medium speed until well blended.
5. Add dry pudding mixes; beat 2 min.
6. Let stand 1 min.
7. Layer 1/3 each of the cookies and pudding mixture in large serving bowl.
8. Repeat layers twice.
9. Refrigerate at least 4 hours or overnight.
10. Top with the whipped cream just before serving.
11. Serve topped with whipped cream.
12. Garnish as desired.
13. Store leftover trifle in refrigerator.

coffee, milk, s, coffee powder, whipping cream

Taken from www.kraftrecipes.com/recipes/tiramisu-trifle-56504.aspx (may not work)