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“A lower calorie version of a wonderful dessert. You don't have to be a coffee lover to like this one!”

Ingredients Nutrition

  • 5 tablespoons Kahlua or 5 tablespoons other coffee-flavored liqueur
  • 5 tablespoons sugar, divided
  • 2 tablespoons water
  • 4 teaspoons instant espresso powder
  • 6 tablespoons fat-free hazelnut-flavored nondairy liquid coffee creamer
  • 8 ounces light cream cheese, softened
  • 1 12 cups frozen reduced-calorie whipped topping, thawed
  • 13 58 ounces fat-free pound cake, cut into 16 slices
  • unsweetened cocoa (optional) or chocolate shavings (optional)


  1. Combine liqueur, 1 T sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve.
  2. Sometimes a particular make of espresso powder is harder to dissolve so I usually dissolve that in very warm water before adding the other ingredients.
  3. Spoon 2 T mixture into a medium bowl; set remaining mixture aside.
  4. Add remaining sugar and creamer to 2 T liqueur mixture in bowl, stirring until sugar dissolves.
  5. Add cream cheese; beat at medium speed of an electric mixer until smooth.
  6. Fold in whipped topping.
  7. Place a cake slice in each of 8 wine glasses or 8 (4 oz) custard cups.
  8. Brush cake generously with half of the reserved liqueur mixture.
  9. Spread cheese mixture evenly over cake.
  10. Top with remaining 8 cake slices.
  11. Gently press slices into glasses.
  12. Brush cake with remaining liqueur mixture.
  13. Sprinkle evenly with cocoa or shaved chocolate if desired.
  14. If I am not having company or am in a hurry I just layer the cake and liqueur in a large glass bowl and then cut individual pieces for each person.
  15. It ends up looking like a four tiered dessert that way.
  16. I have also cut very small pieces from the cake in the big bowl and then layered those into a wine glass.

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