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Yield: 12 servings
14 oz. can
Combine first 3 ingredients in a large bowl, stir well with a whisk. Cover surface with plastic wrap. Chill for 30 minutes or until firm.
Remove the plastic wrap and add cream cheese.
Beat mixture with a mixer at medium speed until well blended. Gently fold in whipped topping.
Combine hot water, coffee-flavored liqueur, and espresso. Split ladyfingers in half lengthwise. Arrange ladyfinger halves, flat side down in a trifle bowl or large glass bowl. Drizzle with ½ of coffee mixture. Spread one-third of pudding mixture evenly over ladyfingers, sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.