Prep Time 30 min
Cook Time N/A
Servings 12
Difficulty Easy


  • 1/2 cup Jif® Chocolate Flavored Hazelnut Spread
  • 2 tablespoons Medaglia d'Oro® Instant Espresso Coffee
  • 1/3 cup brewed Medaglia d'Oro® Italian Roast Espresso Coffee
  • 1 (8 oz.) package cream cheese, softened
  • 2 1/4 cups whole milk
  • 1 (4- serving size) package instant vanilla pudding & pie filling mix
  • 1 teaspoon vanilla extract
  • 1 cup frozen whipped topping, thawed
  • 2 (3 oz.) packages ladyfingers, split horizontally and separated (48 pieces)
  • 1 tablespoon unsweetened cocoa powder


  • Step 1

    PLACE hazelnut spread and instant coffee in medium bowl. Gradually whisk in brewed coffee, whisking until smooth.

  • Step 2

    BEAT cream cheese in large bowl with electric mixer on medium speed until fluffy. Add milk, pudding mix and vanilla. Beat until smooth and thickened, about 2 minutes. Fold in whipped topping.

  • Step 3

    SPREAD about 1/2 cup cream cheese mixture in bottom of 8- or 9-inch square baking dish. Top evenly with 16 ladyfingers. Drizzle evenly with 1/3 of coffee mixture, spreading with back of spoon to coat ladyfingers. Top with 1 1/3 cups cream cheese mixture. Repeat layers twice, using all remaining ladyfingers, coffee mixture and cream cheese mixture. Sift cocoa powder evenly over top. Chill several hours or overnight before serving.