Caramel-Macchiato Tiramisu Parfaits Recipe

  • 4 ounces PHILADELPHIA Cream Cheese, softened
  • 1 1/2 cups cold milk
  • 1 (3.4 ounce) package JELL-O Butterscotch Instant Pudding
  • 1 (8 ounce) tub COOL WHIP® Whipped Topping, thawed, divided
  • 1/2 cup hot brewed strong MAXWELL HOUSE Coffee
  • 1/4 cup caramel ice cream topping
  • 1 (16 ounce) frozen pound cake, cut into 3/4-inch cubes
  • 1 1/2 ounces BAKER'S Semi-Sweet Chocolate, grated
  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.