BCL - Caramel-Macchiato Tiramisu Parfaits Best Family Recipes

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Caramel-Macchiato Tiramisu Parfaits

"Drizzle cubes of pound cake with caramel-espresso syrup. Add some rich, creamy butterscotch, a dollop of whipped topping and some shaved chocolate for a quite, connoisseur dessert."

Ingredients :

• four oz PHILADELPHIA Cream Cheese, softened
• 1 half of cups bloodless milk
• 1 (3.Four ounce) bundle JELL-O Butterscotch Instant Pudding
• 1 (8 ounce) bathtub COOL WHIP® Whipped Topping, thawed, divided
• half cup warm brewed sturdy MAXWELL HOUSE Coffee
• 1/four cup caramel ice cream topping
• 1 (sixteen ounce) frozen pound cake, cut into 3/four-inch cubes
• 1 half oz BAKER'S Semi-Sweet Chocolate, grated

Instructions :

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

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

Notes :

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

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