Chocolate Tiramisu Parfait Recipe
  • 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
  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.
Recipe by Katie Talks Carolina at