POUR milk into medium bowl. Add instant coffee granules and dry pudding mix. Beat with wire whisk 2 min. Gently stir in half of the whipped topping.
SPOON half of the pudding mixture evenly into six parfait glasses or dessert dishes; sprinkle with the chopped wafers. Cover with half of the remaining whipped topping; top with layers of the remaining pudding mixture and the remaining whipped topping.
REFRIGERATE at least 1 hour before serving. Store leftover parfaits in refrigerator.
