Caramel-Macchiato Tiramisu Parfaits

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1-1/2 cups cold milk
• 1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding
• 1-3/4 cups thawed Cool Whip Whipped Topping, divided
• 1/2 cup hot brewed strong Maxwell House Coffee
• 1/4 cup caramel ice cream topping
• 1 pkg. (304 g) frozen pound cake, cut into 3/4-inch cubes
• 1-1/2 oz. Baker's Semi-Sweet Chocolate, grated

1. Beat cream cheese in large bowl with mixer until creamy.
2. Gradually beat in milk.
3. Add dry pudding mix; beat 1 min.
4. Gently stir in 1 cup Cool Whip.
5. Mix coffee and caramel topping until blended.
6. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture.
7. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate.
8. Repeat layers.
9. Top with remaining Cool Whip and chocolate.
10. Refrigerate 4 hours.

cream cheese, cold milk, topping, strong maxwell, caramel ice cream topping, frozen pound cake, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-macchiato-tiramisu-parfaits-158920.aspx (may not work)