Ingredients
4-1/2 teaspoons instant coffee granules1/3 cup boiling water2 cups cold fat-free milk2 packages (1 ounce each) sugar-free instant vanilla pudding mix4 ounces fat-free cream cheese1 package (3 ounces) ladyfingers, split and cubed2 cups fat-free whipped topping2 tablespoons miniature chocolate chips1 teaspoon baking cocoa
Preparation
Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding.
Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes.
Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers.
Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.
