Makes 10 servings at 68o each. Prep: 15 minutes. Chill: 2 hours.
1. Prepare the whipped topping mix, using the milk and vanilla, following the package directions and beating in the creme de cacao at the end of the whipping.
2. Dissolve the sugar in the brewed coffee.
3. In a large (3-quart) serving bowl, arrange one-third of the pound cake in the bottom. Drizzle one-third of coffee over the cake. Top with one-third of the strawberries and one-third of whipped topping. Repeat the layering twice more. Garnish top with the reserved 5 strawberries. Refrigerate until chilled.