2 (8 oz.) pkgs. cream cheese
2/3 c. confectioners' sugar
1/3 c. plus 3 tbsp. coffee flavored liqueur
1 1/2 tsp. vanilla
3 (1 oz.) squares semi sweet chocolate, grated
1 1/2 c. whipping cream
2 tsp. instant espresso coffee powder
2 (3 oz. to 4 1/2 oz.) pkgs. ladyfingers

In a large bowl, with mixer at medium speed, beat cream cheese and 3 tablespoon milk until smooth and fluffy. Beat in confectioners' sugar with coffee flavored liqueur and 1 teaspoon vanilla. Stir in grated chocolate, saving enough to sprinkle on top of dessert.

In a small bowl, with mixer at medium speed, beat 1 cup whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

In small bowl, stir instant espresso powder, remaining 1/3 cup coffee liqueur, remaining vanilla and 2 tablespoons water.

Separate ladyfingers into halves. Line 2 1/2 quart glass or crystal bowl with one fourth of lady fingers, brush with 2 tablespoons espresso mixture. Spoon one third cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture and cheese mixture to make two more layers. Top with remaining lady fingers, gently pressing into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert.

In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and 2 tablespoon confectioners' sugar until stiff peaks form. Use this to decorate top of dessert.

Refrigerate at least two hours or until chilled. 16 servings. Total preparation time: 3 hours.