1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp instant coffee granules
1 large egg
2 1/2 cups milk
1 tbsp Kahlua (coffee-flavored liqueur)
16 Oreo cookies
1 1/2 cups frozen whipped topping, thawed
In a bowl combine the granulated sugar, cornstarch, instant coffee granules, and egg; stir well with a whisk.
Cook the milk in a heavy saucepan until tiny bubbles form around the edge (do not boil). Gradually add the milk to the sugar mixture, stirring constantly with the whisk. Return the mixture to the pan and cook over medium heat until thick, about 3 minutes, while stirring constantly. Reduce the heat to low and cook 2 minutes. Remove from the heat and, stir in the Kahlua, and pour into a medium bowl. Place bowl inside a larger bowl of ice water, stirring occasionally until the mixture is cool.
Coarsely chop 8 of the Oreos; fold into the pudding along with the whipped topping.
Spoon about 1/2 cup of the mixture into each of 8 small parfait glasses or 6-oz custard cups. Cover and chill at least 2 hours. Before serving, top each with one of the remaining Oreo cookies.
Yield: 8 servings