1 (8 oz.) pkg. cream cheese, softened
3/4 c. strongly brewed coffee, cooled
3 (1 oz.) sq. semi-sweet chocolate, grated
3/4 c. chopped almonds, toasted and divided
1 (12 oz.) container frozen whipped topping, thawed
2 (3 oz.) pkg. ladyfingers, split

Beat cream cheese in a large mixing bowl at high speed of an electric beater until light and fluffy. Add 1/4 cup coffee, beating just until blended. Stir in grated chocolate and 1/2 cup almonds. Set aside 1 cup whipped topping. Fold remaining whipped topping into cream cheese mixture. Brush cut sides of ladyfingers thoroughly with remaining 1/2 cup coffee. Arrange 2/3 of ladyfingers in bottom and up sides of a 2-quart bowl (such as a large mixing bowl). Spoon cream cheese mixture into center. Top with remaining 1/4 cup almonds. Cover and freeze 30 minutes. Garnish, if desired.

Makes 8 servings.