4 oz. Cream Cheese, softened
1 1/2 cups cold milk
1 pkg. (4 serving size) vanilla pudding
2 pkg. ( 3 oz. each) ladyfingers, split
1/3 cup brewed coffee ( I used hazelnut)
10 oz. whipping cream
1 tsp. vanilla
Grated Chocolate
Beat cream cheese until creamy. Gradually add milk, beating well. Add pudding mix and beat on low until blended. In another bowl, add vanilla to cream and whip. Sprinkle cut ladyfingers with coffee. Place half the ladyfingers on bottom and up sides of a 1 1/2 quart bowl or trifle dish. Top with half the pudding mix, half the cream mix and half the chocolate. Cover with remaining ladyfingers. Repeat layers of pudding, cream and chocolate. Refrigerate 3 hours or until ready to serve. Serves 12.