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Beat the cream cheese until smooth and creamy.
Whisk together the pudding and milk. Let it set slightly before adding to the cream cheese. Beat it again. Fold in the Cool Whip gently.
Quickly dip the ladyfingers in the coffee one at a time and place them in the bottom of a 10-inch square baking pan.
Once you have the bottom covered in cookies, spread half the pudding mixture on top.
Repeat with another layer of coffee-soaked cookies and top with the rest of the pudding.
Cover and refrigerate for at least 4 hours. Sprinkle with cocoa powder right before serving.