BEAT pudding mix and 1 cup evaporated milk in large mixer bowl until combined. Add cream cheese and beat until smooth. Fold in 1 cup whipped topping.
PLACE water, remaining 1/2 cup evaporated milk and coffee granules in small bowl; stir until dissolved. Stir in liqueur.
PLACE half of ladyfingers over bottom of 8-inch-square baking dish. (Ladyfingers can be halved lengthwise to cover bottom.) Drizzle half of coffee mixture evenly over ladyfingers. Top with half of pudding mixture and half of remaining whipped topping. Dust with 2 teaspoons cocoa. Top with remaining ladyfingers. Drizzle with remaining coffee mixture. Top with remaining pudding mixture and whipped topping. Dust with remaining 2 teaspoons cocoa. Cover; refrigerate for 2 hours or overnight.
*NOTE: Dry, Italian-style ladyfingers may be used in place of soft ladyfingers. Increase water to 1 cup. Follow directions above.
• To dust the tiramisu with cocoa, place cocoa in a small, fine mesh strainer and tap over the tiramisu.