|Kahlua/Other coffee flavored liqueur||9 Tablespoon, flavored (1/2 Cup Plus 1 Tablespoon)|
|Sugar||5 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)|
|Instant espresso powder||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Liquid fat free hazelnut flavored nondairy coffee creamer||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Light process cream cheese||1 Cup (16 tbs), softened|
|Frozen reduced calorie whipped topping||1 1⁄2 Cup (24 tbs), thawed|
|Fat free pound cake||13 1⁄2 Ounce, cut into 16 slices (1 Loaf)|
Combine liqueur, 1 tablespoon sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve.
Spoon 2 tablespoons mixture into a medium bowl; set remaining mixture aside.
Add remaining 1/4 cup sugar and creamer to 2 tablespoons liqueur mixture in bowl, stirring until sugar dissolves.
Add cream cheese; beat at medium speed of an electric mixer until smooth.
Fold in whipped topping.
Place 1 cake slice in each of 8 wine glasses or 8 (4-ounce) custard cups.
Brush cake in glasses generously with half of reserved liqueur mixture.
Spread cheese mixture evenly over cake.
Top with remaining 8 cake slices.
Gently press slices into glasses.
Brush cake with remaining liqueur mixture.
Sprinkle evenly with cocoa, if desired.