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RESERVE 2 of the honey grahams for garnish; crush the remaining 3 whole honey grahams. Place honey graham crumbs in small bowl. Crush the chocolate grahams; place in separate small bowl. Stir 1 Tbsp. of the butter into crumbs in each bowl until well blended; set aside.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat until well blended. Add liqueur; mix well. Gently stir in whipped topping.
SPOON honey graham crumb mixture evenly into bottoms of 8 wine glasses; cover each with about 1/2 cup of the cream cheese mixture. Sprinkle evenly with the chocolate crumb mixture. Refrigerate at least 1 hour.
MEANWHILE, break each of the 2 reserved honey grahams into 4 rectangles; coat with the semi-sweet chocolate. Refrigerate until firm. Decorate each with the white chocolate to resemble a tuxedo; let stand at room temperature or refrigerate until set. Add one to each parfait just before serving.