TASSIMO Tiramisu Parfaits

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 T DISCs TASSIMO GEVALIA Espresso, brewed, cooled and divided
• 2 cups cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 pkg. (10.75 oz.) prepared pound cake, cut into 1/2-inch cubes
• 1 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated
• 1 cup fresh raspberries

1. Beat cream cheese and 2 Tbsp.
2. espresso in large bowl with mixer until creamy.
3. Gradually beat in milk.
4. Add dry pudding mix; beat 2 min.
5. Gently stir in 1 cup COOL WHIP.
6. Place half the cake cubes evenly in 8 glasses or dessert dishes.
7. Drizzle 1 tsp.
8. of the remaining espresso over cake in each glass; top with 1/4 cup cream cheese mixture and a sprinkle of chocolate.
9. Cover with remaining cake cubes, espresso, cream cheese mixture, chocolate and COOL WHIP.
10. Refrigerate 2 hours.
11. Top with raspberries before serving.

philadelphia cream cheese, t, cold milk, topping, cake, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/tassimo-tiramisu-parfaits-165480.aspx (may not work)