1 tub (8-oz) cream cheese spread
2 cups cold milk
1 pkg (4-serving size) instant vanilla pudding mix
1 1/2 cups thawed frozen whipped topping, divided
1 pkg (10.7-oz) prepared pound cake, cut into 1/2-inch cubes
1/3 cup strong brewed coffee, cooled
1 oz semisweet chocolate, coarsely grated
1 cup fresh raspberries (or your choice of berries)
Beat the cream cheese in large mixer bowl until creamy. Gradually add the milk, then the pudding mix. Beat well after each addition.
Gently stir 1 cup of the whipped topping into the pudding mixture.
Place half the cake cubes evenly into 8 small jars or glass dessert dishes. Drizzle 1 teaspoon coffee over the cake in each jar. Top each with 1/4 cup of the pudding mixture and a sprinkle of the grated chocolate. Repeat the layers then top with the fresh berries.
Refrigerate for at least two hours before serving. Top each with a dollop more of whipped topping, if desired.
Note: This is a recipe I got in the mail several years ago from Kraft foods.
1 pkg (4-serving size) instant vanilla pudding mix
1 1/2 cups thawed frozen whipped topping, divided
1 pkg (10.7-oz) prepared pound cake, cut into 1/2-inch cubes
1/3 cup strong brewed coffee, cooled
1 oz semisweet chocolate, coarsely grated
1 cup fresh raspberries (or your choice of berries)
Beat the cream cheese in large mixer bowl until creamy. Gradually add the milk, then the pudding mix. Beat well after each addition.
Gently stir 1 cup of the whipped topping into the pudding mixture.
Place half the cake cubes evenly into 8 small jars or glass dessert dishes. Drizzle 1 teaspoon coffee over the cake in each jar. Top each with 1/4 cup of the pudding mixture and a sprinkle of the grated chocolate. Repeat the layers then top with the fresh berries.
Refrigerate for at least two hours before serving. Top each with a dollop more of whipped topping, if desired.
Note: This is a recipe I got in the mail several years ago from Kraft foods.
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