Caramel-Macchiato Tiramisu Parfaits recipe

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Ingredients

4 ounces PHILADELPHIA Cream Cheese, softened
1 ½ cups cold milk
1 (3.4 ounce) package JELL-O Butterscotch Instant Pudding
1 (8 ounce) tub COOL WHIP® Whipped Topping, thawed, divided
½ cup hot brewed strong MAXWELL HOUSE Coffee
¼ cup caramel ice cream topping
1 (16 ounce) frozen pound cake, cut into 3/4-inch cubes
1 ½ ounces BAKER'S Semi-Sweet Chocolate, grated

Nutrition Info

363.7 calories
carbohydrate: 46 g
cholesterol: 115.9 mg
fat: 18.2 g
fiber: 0.6 g
protein: 4.9 g
saturatedFat: 12.1 g
servingSize: -
sodium: 422.7 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.

Recipe Yield

10 servings

Recipe Note

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.

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