1 pkg. (10-3/4 oz.) frozen pound cake, thawed and thinly sliced
2 Tbsp. Instant Coffee powder
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy
2 cups thawed COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
ARRANGE 1 layer of the poundcake slices on bottom of 13x9-inch dish. Dissolve instant coffee and 1 Tbsp. sugar in boiling water. Brush 1/2 cup of the coffee mixture over the cakes slices in dish.
BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
SPREAD one half of the cream cheese mixture over cake slices. Top with remaining cake slices; brush with remaining coffee. Spoon remaining cream cheese mixture over slices. Dust with cocoa. Refrigerate 4 hours or overnight.
Original Reciepe here Tiramisu