Start by beating together 1 package of light cream cheese with 1/2 cup sugar and 1/2 cup chocolate syrupCut a 9 x 5 inch loaf of angel food cake into slabs and line the bottom of a square baking pan with half of the slices. (I was making a double recipe so this is a larger pan.)Next fold in gently 1 container of light or nonfat whipped topping…until it is totally combined Next 1/2 cup prepared coffee over the angel food cake…and then spread 1/2 half of the creamy chocolate mixture over the top. Add another layer, beginning with angel food cake, then coffee, and finishing it with the remaining chocolate mixture. Let it sit in the refrigerator for 1-12 hours and sprinkle with cocoa powder through a strainer just before serving. Enjoy!