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| Caramel-Macchiato Tiramisu Parfaits |
"Drizzle cubes of pound cake with caramel-coffee syrup. Add some rich, creamy butterscotch, a dollop of whipped topping and some shaved chocolate for a pretty, gourmet dessert."
Ingredients :
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1 1/2 cups cold milk
- 1 (3.4 ounce) package JELL-O Butterscotch Instant Pudding
- 1 (8 ounce) tub COOL WHIP® Whipped Topping, thawed, divided
- 1/2 cup hot brewed strong MAXWELL HOUSE Coffee
- 1/4 cup caramel ice cream topping
- 1 (16 ounce) frozen pound cake, cut into 3/4-inch cubes
- 1 1/2 ounces BAKER'S Semi-Sweet Chocolate, grated
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 4H2M |
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- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
- Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat.
- Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.
Notes :
- Garnish each parfait with a fresh raspberry just before serving.
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