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Caramel-Macchiato Tiramisu Parfaits 

prep time
20 min
time
4 hr 20 min
servings
10 servings

what you need

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1-1/2 cups cold milk
  • 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1/2 cup hot brewed strong MAXWELL HOUSE Coffee
  • 1/4 cup 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

  • 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.
  • 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.
  • TOP with remaining COOL WHIP and chocolate. Refrigerate 4 hours.

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