BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping.
SPOON into serving bowl or 10 dessert glasses.
REFRIGERATE several hours or until ready to serve. Top with remaining whipped topping just before serving.