2 (8 oz pkg each) reduced-fat cream cheese, softened
3/4 cup sugar
4-1/2 cups thawed frozen whipped topping
2 (3 oz pkg each) soft ladyfingers, split in half
1 tbsp. hot water
1/4 cup sugar-free caramel sundae syrup
9 tbsp. sugar-free hot fudge topping
1/4 tsp. unsweetened cocoa powder

Line a 9 x 5 x 3" loaf pan with enough plastic wrap to overhang sides by 2-inch. In bowl, with mixer at medium-high speed, beat cream cheese and sugar until smooth. Fold in 1-1/2 cups topping. Reserve.

Line bottom of pan with ladyfinger halves, split-side up. stir water into caramel syrup, drizzle 1/3 mix over ladyfingers. Evenly spread reserved 1 cup filling over ladyfingers.

In a microwave-safe bowl, microwave fudge topping on high in 10-second intervals, stirring, until softened. Drizzle 3 tablespoons over filling. Spread with back of spoon. Repeat layering with remaining ladyfingers, syrup, filling, and fudge sauce, ending with ladyfingers. Fold plastic wrap over cake top. Refrigerate 3 hours. Uncover, invert onto dish. Remove pan and wrap.

Spread with remaining whipped topping. Sprinkle with cocoa.

Submitted by: Sherry Monfils