• Lay cookies in single layer on waxed paper. Sprinkle with 1/2 cup of the coffee. Stand cookies upright against sides of 2-quart souffle dish or other large dessert dish, cutting to fit. Use smaller pieces to cover bottom of dish. Set aside.

  • Beat cream cheese, sugar, remaining 1/4 cup coffee and the vanilla in small bowl at high speed until smooth. Spoon into larger bowl. Fold in whipped topping until blended. Spoon into souffle dish.

  • Cover with plastic wrap. Refrigerate 2 to 12 hours. Just before serving, sprinkle cocoa powder through wire sieve over top. Makes 8 servings.

Nutrition Facts

191 calories; 8 g total fat; 88 mg cholesterol; 288 mg sodium. 21 g carbohydrates; 8 g protein;