Tiramisu in a Jar

By carol gorman

Ingredients

• 1 tub (250 g) Philadelphia Cream Cheese Spread
• 2 cups cold milk
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 1 pkg. (304 g) prepared pound cake, cut into 1/2-inch cubes
• 1/3 cup brewed strong Nabob Bold Coffee, cooled
• 1 oz. Baker's Semi-Sweet Chocolate, coarsely grated
• 1 cup fresh raspberries

Details

Servings 8
Preparation time 20mins
Cooking time 140mins
Adapted from kraftcanada.com

Preparation

Step 1

BEAT cream cheese spread in large bowl with mixer until creamy. Gradually add milk, then dry pudding mix, beating well after each addition. Gently stir in 1 cup Cool Whip.

PLACE half the cake cubes evenly in 8 jars or dessert dishes. Drizzle 1 tsp. coffee over cake in each jar; top each with 1/4 cup pudding mixture and a sprinkle of chocolate. Cover with remaining cake cubes, coffee, pudding mixture, chocolate and remaining Cool Whip. Top with raspberries.

REFRIGERATE 2 hours.