Combine first 3 ingredients in large bowl. Stir well with whisk. Cover with plastic wrap and chill 30 min or until firm.
Remove plastic wrap and add cream cheese. Beat with mixer at medium speed until well-blended. Gently fold in whipped topping.
Combine hoy water, Kahlua and espresso. Split ladyfingers in half lengthwise and arrange 16 flat side down in a trifle bowl. Drizzle with 1/2 Cup Kahlua mixture. Spread 1/3 pudding mixture over the ladyfingers and sprinkle with 1 Tablespoon cocoa. Repeat layers ending with cocoa. Cover and chill at least 8 hours.