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BEAT cream cheese, 1/4 cup of the coffee, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping.
SPOON about 1 cup of the cream cheese mixture onto bottom of 1-quart bowl. Dip 5 cookies in remaining coffee for 5 seconds; evenly arrange on cream cheese layer in bowl. Repeat layers once. Cover with layers of remaining cream cheese mixture and remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Sift cocoa powder over dessert just before serving, if desired.