Heat milk in microwave for a couple of minutes but do not bring to a boil.

Dissolve instant coffee in hot milk.

Place mixture in the fridge and allow to cool.

Mix together crushed Nilla wafers and melted butter.

Divide wafer mixture evenly between mason jars. For eight 8 oz jars, put 2 tablespoons into each jar.

Mix pudding into cold milk with a whisk for 2 minutes.

Stir in 2 cups of whipped topping.

Divided mixture evenly between mason jars. For eight 8 oz jars, put 1/3 cup into each jar.

Place jars in the fridge for 2 hours or until chocolate is firm.

Place semi sweet chocolate chips and 1 cups whipped topping into the microwave for 1 minute.

Mix well and allow to cool for a couple of minutes before adding an additional 1/2 cup of whipped topping.

Divide glaze evenly between mason jars. For eight 8 oz jars, put 2 tablespoons into each jar.

Spread the glaze evenly over the pudding layer.

Place in the fridge for 15 minutes or until the glaze is firm.

Top with some vanilla whipped topping frosting and a sprinkle of cocoa powder.

Store in fridge until ready to serve.