BCL - Caramel-Macchiato Tiramisu Parfaits Best Dishes

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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 a few shaved chocolate for a pretty, gourmet dessert."

Ingredients :

  • four ounces PHILADELPHIA Cream Cheese, softened
  • 1 half of cups bloodless milk
  • 1 (3.4 ounce) bundle JELL-O Butterscotch Instant Pudding
  • 1 (8 ounce) bathtub COOL WHIP® Whipped Topping, thawed, divided
  • 1/2 cup hot brewed sturdy MAXWELL HOUSE Coffee
  • 1/four cup caramel ice cream topping
  • 1 (16 ounce) frozen pound cake, reduce into three/four-inch cubes
  • 1 half oz BAKER'S Semi-Sweet Chocolate, grated

Instructions :

Prep : 20M Cook : 10M Ready in : 4H2M
  • Beat cream cheese in big 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 till blended. Place 1/2 the cake cubes in 10 parfait glasses; drizzle with half of the espresso aggregate. Cover with half of the cream cheese combination, then 1/three of the grated chocolate. Repeat.
  • Top with final COOL WHIP and chocolate. Refrigerate 4 hours.

Notes :

  • Garnish each parfait with a fresh raspberry just before serving.

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