1. Combine 1/2 hot water, 1T. sugar, coffee, and liqueur; stir well. Set aside.
2. Combine powdered sugar and cream cheese in a bowl; beat at high speed until well blended. Add 1 T. of coffee mixture to the cream cheese mixture. Fold in 1 c. of cool whip. Set aside
3. Slice pound cake into very thin slices. Arrange in bottom of 8 inch or 9x12 inch baking dish, depending on how many layers you want. Drizzle half the coffee mixture over the cake. Spread half of the cream cheese mixture over the cake. Repeat once more with the remaining halves, coffee, mixture, and cheese mixture.
4. Spread the remaining cool whip evenly over the top of the cake, sprinkle with cocoa.
I use Entenmen's fat free pound cake; it works best.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 75 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.5mg||1 %|
|Sodium 391.3mg||13 %|
|Potassium 206.5mg||5 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 47.1g|
|Protein 8.6g||12 %|
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Calories per serving: 312
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