Caramel-Macchiato Tiramisu Parfaits for Thanksgiving
Prep Time
Total Time
Recipe Type: Dessert
Serves: 10+
  • 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
  • ½ cup hot brewed strong MAXWELL HOUSE Coffee
  • ¼ cup caramel ice cream topping
  • 1 pkg. (16 oz.) frozen pound cake, cut into ¾-inch cubes
  • 1-1/2 oz. 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 ⅓ of the grated chocolate. Repeat.
  3. Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.
Refrigerate up to 24 hours before serving
Special Extra: Garnish each parfait with a fresh raspberry just before serving.
Recipe by Finding Zest at