1Brush the cut sides of the ladyfingers with 1/4 cup of the coffee. Arrange on the bottom and up the sides of a 2-quart bowl.
2Place cream cheese and remaining coffee in a large bowl and beat with a whish until blended. Gradually beat in milk until smooth. Add pudding mixes and beat 2 minutes. Stir in half of the whipped topping. Spoon the mixture into the prepared bowl and smooth top.
3Refrigerate for at least 1 hour. Top with remaining whipped topping just before serving.