I love this recipe not only because of how wonderful it taste, but it is also crazy simple to make! As far as I am concerned coffee and chocolate are a natural together, and the addition of the toasted almonds to top this dessert really provides extra crunch and flavor. Even my hubby loves this dessert and he is about as far as you can get from being a coffee drinker. I am pretty much always guaranteed a "wow" from my lunch and dinner guest whenever it is brought to the table!
What you will need...
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
What you will need to do...
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.
Have a great day!!!
This post has been linked to the following blog parties...
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