1/2 cup cold water
3 tablespoons sugar free instant pudding mix (half of a 1.5 oz box)
1/2 (14-ounce) can fat-free sweetened condensed milk
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened –
1/2 (8-ounce) tub frozen reduced-calorie whipped topping, thawed plus more
1/4 cup hot water
3 tablespoons Kahlúa (coffee-flavored liqueur)
1/2 tablespoon instant espresso or 1 tablespoons instant coffee granules
1 package Girl Scout Cookie Shortbread
1 1/2 tablespoons unsweetened cocoa, divided
Have ready an 8 inch square glass dish (3 quarts)
Stir water, pudding and condensed milk together in a mixing bowl; cover with plastic wrap and chill for 30 minutes.
Remove plastic wrap, and add softened cream cheese. Beat with a mixer at medium speed until well-blended. Fold in half a tub of whipped topping.
Combine hot water, espresso powder and Kahlua. Lay 16 shortbread cookies over bottom of dish and drizzle with a few tablespoons of the Kahlua mixture** or just enough to soak the cookies. Spread one half of pudding mixture evenly over cookies; sprinkle with half the cocoa powder. Repeat, making a second layer of cookies and topping it with the pudding mixture. Cover and chill for 8 hours. Before serving or earlier, spread some more whipped topping over top and garnish with rest of the cocoa powder.
Makes 6 servings
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