Recipe: Philadelphia Tiramisu (using pound cake, cream cheese, and Cool Whip)

PHILADELPHIA TIRAMISU

1 (10 3/4 oz.) pkg. frozen pound cake, thawed, thinly sliced
1 cup double strength Maxwell House Coffee, divided use
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
2 tbsp. Amaretto or almond-flavored liqueur (optional)
2 cups thawed Cool Whip Whipped Topping
1 tsp. unsweetened cocoa powder

Arrange 1/2 of the pound cake slices on bottom of 13X9-inch dish; drizzle with 1/2 cup of the coffee.

Mix cream cheese, sugar and liqueur with electric mixer on medium speed until well blended. Gently stir in whipped topping.

Spoon 1/2 of the cream cheese mixture over pound cake in baking dish. Top with remaining pound cake; drizzle with remaining 1/2 cup coffee. Spoon remaining cream cheese mixture over pound cake. Sprinkle with cocoa.

Refrigerate several hours or overnight. Store leftover dessert in refrigerator.

Servings: 12
Adapted from source: Favorite Brand Name Recipes No 84