1 cup cold water

1 (14 oz) can sweetened condensed milk

1 (1.5 oz) package sugar-free vanilla instant pudding

1 (8 oz) block cream cheese, softened

1 (8 oz) tub frozen whipped topping, thawed (I use "extra creamy made with real cream")

2 cup hot water

1 cup Kahlua (coffee flavored liquor)

2 Tb instant espresso or 4 Tb instant coffee granules

1 package crisp ladyfingers (I use 7.5 oz packageĀ Vicenzovo)

2 Tb unsweetened cocoa, divided

1.) Combine first 3 ingredients in a large bowl; stir well with whisk. Cover surface with plastic wrap; chill 30 minutes or until firm (More than 30 minutes and the mixture may be too thick and difficult to blend).

2.) Beat cream cheese in mixer at medium speed to smooth. Add in the pudding mixture, mixing until well blended. Gently fold in whipped topping, set aside.

3.) Combine hot water, Kahlua, and espresso. Dip enough of the ladyfingers into the Kahlua mixture to cover the bottom of a Trifle bowl or dish of choice. Spread half of the pudding mixture evenly over the ladyfingers, then sprinkle with 1 Tb cocoa. Repeat with remaining ladyfingers and pudding mixture. You will have two layers. Cover and chill at least 8 hours. Unmold the springform pan right before serving, using a knife that has been warmed under hot water to run around the edge of the pan.