CARAMEL-MACCHIATO TIRAMISU PARFAIT

CARAMEL-MACCHIATO TIRAMISU PARFAIT image

Provided by Ellen Bales

Time 4h20m

Number Of Ingredients 8

Previous Next

4 oz (1/2 of 8 oz. pkg.) cream cheese, softened
1-1/2 c cold milk
1 pkg (3.4 oz.) butterscotch instant pudding
1 pkg (8 oz. tub) cool whip, thawed, divided
1/2 c hot brewed strong coffee
1/4 c caramel ice cream topping
1 pkg (16 oz.) frozen pound cake, cut into 3/4-inch cubes
1-1/2 oz baker's semi-sweet chocolate, grated

Steps:

1. In a large bowl, beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 minute. 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 layers.
3. Top with remaining Cool Whip and chocolate. Refrigerate for 4 hours.
4. NOTE: These can be refrigerated up to 24 hours before serving. If you don't have parfait glasses, you may use any type of glass dessert bowl or drinking glass.