Coffee-Hazelnut Parfaits

Instant Triple-Coffee Ice Cream:
1/4 cup Kahlúa
2 tsp. instant espresso or 4 tsp. instant coffee granules
4 cups vanilla ice cream, softened
2 tsp. ground coffee beans

Kahlúa-Fudge Sauce:
½ of 14oz. can sweetened condensed milk
1/4 cup boiling water
3 tbsp. unsweetened cocoa
1/2 tsp. instant espresso or 1 tsp. instant coffee granules
1½ tbsp. Kahlúa

8 Coffee-Hazelnut Biscotti, coarsely chopped

To prepare Instant Triple-Coffee Ice Cream: Place a large bowl in freezer
10 minutes. Combine liqueur and espresso in a small microwave-safe bowl;
microwave at HIGH 30 seconds. Stir until granules dissolve. Combine
liqueur mixture, ice cream, and ground coffee in chilled bowl. Cover and
freeze at least 3 hours or until firm.

Note: To soften ice cream in the microwave, cook on HIGH for 10 seconds or until soft.

To prepare Kahlúa-Fudge Sauce: Place milk in a small saucepan; cook 5 minutes
over low heat. Combine water, cocoa, and espresso in a small bowl,
stirring until granules dissolve. Stir cocoa mixture into milk; cook
5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. This can be served warm or chilled

Place 1/4 cup Instant Triple-Coffee Ice Cream in 6 parfait glasses. Top each
with ½ of Kahlua-Fudge Sauce. Sprinkle with half of chopped Coffee-Hazelnut
Biscotti. Repeat layers.

6 servings