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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/2 cup plus 1 tablespoon kahlua or other coffee-flavored liqueur |
1/4 cup plus 1 tablespoon sugar, divided |
2 tablespoons water |
1 tablespoon plus 1 teaspoon instant espresso powder |
1/4 cup plus 2 tablespoons liquid fat-free hazelnut-flavored nondairy coffee creamer |
1 cup light process cream cheese, softened |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
1 (13.6-ounce) loaf fat-free pound cake, cut into 16 slices |
unsweetened cocoa (optional) |
Directions:
1. Combine liqueur, 1 tablespoon sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve. Spoon 2 tablespoons mixture into a medium bowl; set remaining mixture aside.
2. Add remaining 1/4 cup sugar and creamer to 2 tablespoons liqueur mixture in bowl, stirring until sugar dissolves. Add cream cheese; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.
3. Place 1 cake slice in each of 8 wine glasses or 8 (4-ounce) custard cups. Brush cake in glasses generously with half of reserved liqueur mixture. Spread cheese mixture evenly over cake. Top with remaining 8 cake slices. Gently press slices into glasses. Brush cake with remaining liqueur mixture. Sprinkle evenly with cocoa, if desired. Serve immediately.
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