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INGREDIENTS: Mocha syrup
½ cup 2 Tbsps. brandy or coffee flavored liqueur
7 Tbsps. instant coffee granules
1 ¼ cups chocolate syrup
90 ladyfinger cookies, split horizontally

Filling
3 lbs. 12 oz. cream cheese or mascarpone cheese, softened
2 ½ cups chocolate syrup
3 3/4 cups milk
2 cups dry vanilla instant pudding mix
3 3/4 cups non-dairy whipped topping

Topping
1 ¼ tsp. cocoa
3/4 tsp. instant coffee granulesDIRECTIONS:1. To prepare syrup: In liquid measuring cup, combine brandy and coffee granules; stir until granules are dissolved. Add chocolate syrup up to 2 cup mark. Blend well.

2. Place ladyfingers cut side up on waxed paper. Brush about ½ cup of coffee mixture on surface of ladyfingers. Set aside.

3. To prepare filling: In mixing bowl, beat together cream cheese and chocolate syrup until thoroughly blended. Gradually blend in milk and instant pudding mix. Beat 2 minutes or until slightly thickened and thoroughly blended.

4. Gently blend whipped topping into cheese mixture.

5. Spread about 2 cups of the cheese mixture on bottom of a sheet pan. Layer one third of ladyfingers cut side down over pudding. Brush ladyfingers with about one third of remaining coffee mixture. Spread with one third of remaining pudding mixture. Repeat layers two more times, ending with pudding mixture.

6. To prepare topping: Stir together cocoa and instant coffee granules. Sprinkle over surface of dessert. Cover. Refrigerate at least 8 hours.SERVINGS:30, 3-inch servingsFrom:Recipe from Hershey FoodservicePHOTO CREDIT:Photo Credit: HERSHEY FOODSERVICE