So quick, so easy and so good.

2 Servings; Can be doubled.

INGREDIENTS

  • 6 tablespoons kahlúa or other coffee liqueur
  • 3 tablespoons sugar
  • 1 tablespoons water
  • 2 teaspoons instant espresso powder or instant coffee powder
  • 1/2 cup whipped cream cheese
  • 2 tablespoons whipping cream

  • 5 1/2-inch-thick slices purchased pound cake

  • 2 teaspoons unsweetened cocoa powder

    DIRECTIONS

    Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves. Combine cream cheese, whipping cream, 1 tablespoon Kahúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.

    Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins. Brush each slice with 1/4 of Kahlúa mixture. Spread half of cheese mixture over each cake slice. Top each with 1 1/2 slices cake, pressing to fit. Brush each with half of remaining Kahlúa mixture. Sift cocoa over desserts. Serve immediately or cover and refrigerate up to 1 day.