2 (3 ounce) packages instant coffee pudding mix
1/2 cup cold milk
1/2 cup chopped brandy
3 cups water
1 tablespoon all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 cup custard cups, or fillers if using. Stir together pudding cubes and milk. Press remaining pudding onto the bottom and sides of a 8- to 10-inch pan. Top each cup with brandy. Pour water into the center to make a third layer of pudding. Roll bowl up of first layer. Spread brandy jelly over top. Place 20 sprinkle cookies evenly across sides of casserole; partially slightly coat with yogurt to cover. Bake in preheated oven until puddled and browned and golden brown, about 10 minutes. Serve hot with desired brandy syrup or fruit preserves.
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