|Fat free sour cream||16 Ounce (2 Cartons, 8 Ounce Each)|
|Reduced-fat cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each, Neufchatel)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fat free milk||1⁄4 Cup (4 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Coffee liqueur||2 Tablespoon|
|Ladyfingers||6 Ounce, split (2 Packages, 3 Ounce Each)|
|Unsweetened cocoa powder||2 Tablespoon, sifted|
In a large mixing bowl combine sour cream, cream cheese, sugar, milk, and vanilla.
Beat with an electric mixer on high speed until smooth.
In a small bowl combine coffee and coffee liqueur.
Arrange one package of the ladyfingers, cut sides up, in a 2-quart rectangular baking dish.
Brush with half of the coffee mixture.
Spread with half of the cream cheese mixture.
Repeat with the remaining ladyfingers, coffee mixture, and cream cheese mixture.
Sprinkle with sifted cocoa powder.
Cover and chill for 4 to 24 hours.
If desired, sprinkle dessert plates with additional unsweetened cocoa powder.
Cut dessert into squares to serve.