Cocoa powder, as used in this dessert, has far less fat and fewer calories than baking and eating chocolate because the cocoa butter has been removed.

24 ladyfingers (2 [3-ounce] packages)
1/4 cup Kahlua (coffee-flavored liqueur)
1 (2.6 ounce) box whipped topping mix (such as Dream Whip)
1 1/2 cups cold fat-free milk, divided
1 teaspoon vanilla extract
1 3/4 cups sifted powdered sugar
1 cup unsweetened cocoa
2 (8-ounce) blocks fat-free cream cheese, softened

Split ladyfingers in half lengthwise. Brush cut sides of ladyfinger halves with Kahlua, arrange, cut sides up, in bottom and up sides of a 10-inch springform pan or straight-sided bowl. Cover with plastic wrap.

Prepare whipped topping mix according to package directions, using 1 cup cold milk and vanilla.

Combine sugar and cocoa. Beat sugar mixture and cream cheese with a mixer at medium speed until well-blended (the mixture will not be completely smooth). Add 1/2 cup milk to the cream cheese mixture; beat well. Gently fold in whipped topping. Remove plastic wrap from pan. Pour mixture into prepared pan. Cover with heavy-duty foil; seal and freeze.

To serve: let stand 20 to 30 minutes at room temperature. Serve partially frozen. Yield: 12 servings.