Caramel-Macchiato Tiramisu Parfaits

Ingredients

• 3.4 ounce jell-o butterscotch pudding instant
• 0.3 cup caramel ice cream topping 
• 4 ounces philadelphia cream cheese softened
• 1.5 cups milk cold
• 16 ounce round cake frozen cut into 3/4-inch cubes
• 1.5 ounces baker's semi-sweet chocolate grated
• 0.5 cup strong maxwell house coffee hot brewed
• 8 ounce cool whip® whipped topping divided thawed

Equipment

• bowl
• blender

Directions

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
2. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
3. Mix coffee and caramel topping until blended.
4. 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.
5. Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.