1 pound cake cut into 1 - 2 inch cubes
1 cup strong coffee (I like to use a flavored coffee)
8 oz of Neufchatel cream cheese, softened
1/2 c. chocolate syrup
1/2 c. sugar
8 oz. tub of Cool Whip minus 2 T.
3 T toasted almonds
sprinkle of powdered cocoa optional
Blend the softened cream cheese with the syrup and sugar using a hand mixer. Then gently fold in the Cool Whip by hand. Remember to keep 2 full tablespoons of Cool Whip to the side to use for topping. Place half of the cake in the bottom of a trifle dish or large bowl. Drizzle 1/2 of the coffee over top of the cake. Then add half of the Cool Whip mixture and then repeat the layer one more time. Add the dollop of whipped topping to the top and sprinkle a dusting of the cocoa powder and top with the toasted almonds. Refrigerate before serving and enjoy because this is a real crowd pleaser!