Prep: 15 minutes. Ready in: 12-24 hrs. Makes: 12 to 16 servings.
1 (10-3/4 oz) pkg. frozen pound cake, thawed, thinly sliced, divided
1 cup. doubled strength Maxwell House Coffee, divided
2 (8oz.each). pkgs. Philadelphia Cream Cheese, softened
1/2 cup. sugar
2 tbsp. almond-flavored liqueur
2 cups. thawed COOL WHIP Whipped Topping
1 tsp. unsweetened cocoa
Arrange 1/2 of the pound cake slices on bottom of 13 x 9-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 cream.
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.
Store left overs in air tight container.
Substitute: 1/2 almond extract for almond flavored liqueur.