Caramel-Macchiato Tiramisu Parfaits You Have To Try

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Caramel-Macchiato Tiramisu Parfaits

"Drizzle cubes of pound cake with caramel-coffee syrup. Add a few rich, creamy butterscotch, a dollop of whipped topping and a few shaved chocolate for a pretty, connoisseur 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 (eight ounce) tub COOL WHIP® Whipped Topping, thawed, divided
half of cup hot brewed robust MAXWELL HOUSE Coffee
1/4 cup caramel ice cream topping
1 (16 ounce) frozen pound cake, reduce into three/4-inch cubes
1 half of ounces BAKER'S Semi-Sweet Chocolate, grated

Instructions :

Prep : 20M	Cook : 10M	Ready in : 4H2M

Beat cream cheese in huge bowl with mixer till creamy. Gradually beat in milk. Add dry pudding blend; beat 1 min. Gently stir in 2 cups COOL WHIP.
Mix coffee and caramel topping till mixed. Place half the cake cubes in 10 parfait glasses; drizzle with half of the espresso combination. Cover with 1/2 the cream cheese aggregate, then 1/three of the grated chocolate. Repeat.
Top with closing COOL WHIP and chocolate. Refrigerate four hours.

Notes :

Garnish each parfait with a fresh raspberry simply before serving.

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