Prep Time

Prep Time

30 min

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Total Time

2 hrs

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Calories per serving


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Ingredients (10)
  • 1 package (10.75 oz.) frozen pound cake, thawed
  • 1/2 cup hazelnut flavored non-dairy creamer, divided
  • 1/4 cup water
  • 1 teaspoon instant coffee granules, divided
  • 1/2 teaspoon unflavored gelatin
  • 2 tablespoons orange juice
  • 1 package (8 oz.) cream cheese, softened
  • 2 cups frozen non-dairy whipped topping, thawed
  • 2 cans (15 oz.) DOLE® Mandarin Oranges, drained
  • 1/3 cup hazelnuts, chopped and toasted (optional)
  1. Cut pound cake lengthwise into fourths.  Place cake slices in shallow dish.
  2. Combine 1/4 cup hazelnut creamer and water in bowl.  Stir in 1/2 teaspoon coffee crystals until dissolved.  Pour over cake slices and allow cake to absorb liquid.
  3. Heat remaining 1/4 cup hazelnut creamer in microwave, until hot, stir in remaining 1/2 teaspoon coffee crystals and gelatin.  Stir until dissolved.  Stir in orange juice.  
  4. Combine cream cheese and coffee mixture in food processor, cover; blend until smooth.  Fold in whipped topping and mandarin oranges.
  5. Place two cake slices in bottom of 8-inch square pan.  Spread half of the cream cheese mixture on top of cake slices and repeat with remaining cake slices and cream cheese mixture.  Cover and chill at least 1 hour or longer.  Garnish with chopped hazelnuts, if desired.