Coffee Hazelnut Parfait

• 2 cups Philadelphia Light Brick Cream Cheese Spread, softened
• 3/4 cup sugar
• 2 tsp. vanilla
• 1 qt. prepared Dream Whip Dessert Topping Mix, divided
• 1/3 cup Maxwell House 100% Columbian Frozen Liquid Coffee, thawed
• 1/3 cup caramel ice cream topping
• 2 cups hazelnuts, toasted, chopped
• 2/3 cup chocolate syrup

1. Beat cream cheese, sugar and vanilla in 6-qt.
2. (6 L) mixer fitted with paddle attachment on medium speed 2 min.
3. Scrape side and bottom of bowl.
4. Beat on medium-high speed 2 min.
5. Add 1 cup (250 mL) dessert topping (or 1/4 cup 50 mL topping for trial recipe); beat on low speed to "lighten" mixture.
6. Fold in 2 cups (500 mL) of the remaining dessert topping (or 1/2 cup 125 mL topping for trial recipe).
7. Stir in coffee and caramel until blended.
8. Refrigerate until ready to use.
9. For each serving: Spoon 2 Tbsp.
10. (30 mL) of the cream cheese mixture into each 4-oz.
11. (50 mL) dessert glass.
12. Top with 1 Tbsp.
13. (15 mL) nuts.
14. Repeat layers.
15. Top with 1 Tbsp.
16. (15 mL) dessert topping and 2 tsp.
17. (10 mL) chocolate sauce.

cream cheese, sugar, vanilla, dessert topping mix, maxwell, caramel ice cream topping, hazelnuts, chocolate syrup

Taken from www.kraftrecipes.com/recipes/coffee-hazelnut-parfait-153059.aspx (may not work)