Chocolate Tiramisu Parfait Recipe

Chocolate Tiramisu Parfait Recipe

The Chocolate Tiramisu Parfait recipe is easy to make and is definitely a crowd pleaser!

Chocolate, plus espresso, plus butterscotch, plus caramel, plus pound cake equals deliciousness!! Oh, wait, but it also is part of the ingredients for the Chocolate Tiramisu Parfait recipe! The first time I made Tiramisu, it was years ago for a work get together, but it was more like a Tiramisu cake. It went over so well, I vowed to keep that recipe on hand to use at a later date. Well, that recipe was lost in the piles of papers we threw in a box when we moved from California to North Carolina. It was lost. Gone. Like a needle in a haystack.

But then, one day, going through the mounds of paper we brought along with us, I found it! So here is the Chocolate Tiramisu Parfait recipe, a little switched up from the original, but, delicious just the same! Enjoy!

Chocolate Tiramisu Parfait

Hint: If you like recipes with espresso and chocolate, check out my Super Easy Chocolate Espresso Pudding recipe!

tiramisu recipe

Chocolate Tiramisu Parfait Recipe

Ingredients

  • 4 oz. cream cheese, softened
  • 1 1/2 cups cold milk
  • 1 pkg. (3.4 oz.) Butterscotch Instant Pudding
  • 1 tub (8 oz.) Cool Whip, thawed, divided
  • 1/2 cup hot brewed Espresso
  • 1/4 cup caramel ice cream topping
  • 1 pkg. (16 oz.) frozen pound cake, cut into 3/4-inch cubes
  • 1 1/2 oz. Semi-sweet chocolate squares, grated

Instructions

  1. Beat cream cheese in large bowl with mixer until creamy.
  2. Gradually beat in milk. Add dry pudding mix; beat 1 min.
  3. Gently stir in 2 cups Cool Whip.
  4. Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses.
  5. Drizzle with half the coffee mixture.
  6. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers.
  7. Top with remaining Cool Whip and chocolate.
  8. Refrigerate at least four hours.
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Chocolate Tiramisu Parfait Recipe
Ingredients
  • 4 oz. cream cheese, softened
  • 1½ cups cold milk
  • 1 pkg. (3.4 oz.) Butterscotch Instant Pudding
  • 1 tub (8 oz.) Cool Whip, thawed, divided
  • ½ cup hot brewed Espresso
  • ¼ cup caramel ice cream topping
  • 1 pkg. (16 oz.) frozen pound cake, cut into ¾-inch cubes
  • 1½ oz. Semi-sweet chocolate squares, grated
Instructions
  1. Beat cream cheese in large bowl with mixer until creamy.
  2. Gradually beat in milk. Add dry pudding mix; beat 1 min.
  3. Gently stir in 2 cups Cool Whip.
  4. Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses.
  5. Drizzle with half the coffee mixture.
  6. Cover with half the cream cheese mixture, then ⅓ of the grated chocolate. Repeat layers.
  7. Top with remaining Cool Whip and chocolate.
  8. Refrigerate at least four hours.

 

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