1/2 cup of strongly brewed coffee
1 pound of cream cheese softened
1-12 oz container of cool whip or use whipping cream
1/2 cup granulated sugar
1 pre-cooked loaf pound cake
In a mixing bowl, cream the sugar with the cream cheese. Whip on high until light and fluffy. Add the whipping cream and whip until the mixture is smooth and fluffy. If using Cool Whip, you will need to fold the cool whip into the cream cheese mixture. Slice the pound cake into 1/4 inch slices.
Layer the bottom of the dessert dish with pound cake slices. Now brush the cake layer with coffee. Add a layer of the cream cheese mixture and spread evenly over the coffee painted layer. Sprinkle 1 tsp of cocoa powder over the cheese topping. Now, add another layer of pound cake and repeat the first steps until you have used all of the pound cake and topping. On the top of the last layer of cream cheese, sprinkle with cocoa and then sprinkle with a little of the coffee to decorate. (If you desire, you can add a little bit of Kahlua to each layer. This will make a much richer, heavier dessert than if you leave it off.)