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1 (6.5 ounce) package anisette toast cookies
1/2 cup coffee-flavored liqueur or strong black coffee
4 cups milk
1/2 cup sour cream
1 tablespoon instant espresso coffee powder
2 small boxes instant vanilla pudding and pie filling
1 cup heavy cream, whipped
Coarsely chop cookies; drizzle evenly with liqueur or coffee, tossing to coat well. Set aside.
Blend milk, sour cream and coffee powder in bowl with electric mixer. Add pudding mix; beat for 2 minutes. Let stand 1 minute.
Place 1/3 of the cookies in large clear glass serving bowl; top with 1/3 of the pudding mixture.
Repeat layers twice.
Refrigerate for at least 4 hours or overnight.
Serve topped with whipped cream.
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