Cappuccino Oreo Trifles

 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 first 4 ingredients in a bowl; stir well with a whisk. Cook milk in a heavy saucepan over medium-high heat to 180 degrees 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.