Recipe by JELL-O
"Drizzle cubes of pound cake with caramel-coffee syrup. Add some rich, creamy butterscotch, a dollop of whipped topping and some shaved chocolate for a pretty, gourmet dessert."
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PHILADELPHIA Cream Cheese, softened
1 1/2 cups
1 (3.4 ounce) package
JELL-O Butterscotch Instant Pudding
1 (8 ounce) tub
COOL WHIP® Whipped Topping, thawed, divided
hot brewed strong MAXWELL HOUSE Coffee
caramel ice cream topping
1 (16 ounce)
frozen pound cake, cut into 3/4-inch cubes
1 1/2 ounces
BAKER'S Semi-Sweet Chocolate, grated
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 strong coffee (at least I thought so!) I should have made it stronger yet as the pound cake absorbs a lot of the coffee flavor thus making it fairly mild. I left out the chocolate as some family members are allergic to it. Recipe is sweet but I knew my family would be happy! As people left my house, I was asked when I was going to make it again so they could come over!
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel-Macchiato Tiramisu Parfaits
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 342
** Calories from Fat: 150
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