Ingredients4 h 2 m servings 342 cals
- 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.
- 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 1/3 of the grated chocolate. Repeat.
- Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.
- Special Extra:
- Garnish each parfait with a fresh raspberry just before serving.
Per Serving: 342 calories; 16.6 g fat; 43.6 g carbohydrates; 4.5 g protein; 116 mg cholesterol; 423 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made this for our holiday dessert and everyone raved about it. I used a trifle bowl instead of making individual servings to allow everyone to eat as much as they wanted. And, though I used st...
FANTASTIC! I used crystal ice cream glasses and cut the pound cake (which I also made) into flower shaped rounds. I used vanilla instead of butterscotch because it's somewhat of an acquired tas...
This was amazing. Not quite a tiramisu taste, mostly just butterscotch with coffee but it is so good. It is also really easy to make which is a major plus.