Step 1

Beat the cream cheese until creamy.

Step 2

Whisk together the pudding and milk. Let is set slightly before adding to the cream cheese. Beat until creamy again.

Step 3

Fold in the Cool Whip gently.

Step 4

Dip the lady fingers in the coffee one at a time and place them in the bottom of a 10-inch square baking pan.

Step 5

Once you have the bottom covered in cookies, spread half the cheesecake mixture on top.

Step 6

Repeat with another layer of cookies and top with the rest of the cheesecake. Cover and refrigerate for at least 4 hours.

Step 7

Sprinkle with cocoa powder and cut into 16 squares.