Caramel-Macchiato Tiramisu Parfaits

By brandymarshall

Ingredients

• 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

Preparation

Step 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.

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.