|Fat free sour cream/Light dairy sour cream||16 Ounce (2 Cartons, 8 Ounce Each)|
|Reduced fat cream cheese||16 Ounce, softened (2 Packages Of 8 Ounce Each, Neufchatel)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Fat free milk||1⁄4 Cup (4 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Coffee liqueur/Strong coffee||2 Tablespoon|
|Ladyfingers||6 Ounce, split (2 Packages Of 3 Ounce Each)|
|Unsweetened cocoa powder||2 Tablespoon, sifted|
1. In a large 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 the 1/2 cup coffee and the coffee liqueur or additional coffee.
2. Layer 1 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 remaining ladyfingers, coffee mixture, and cream cheese mixture.
3. Sprinkle with the 2 tablespoons cocoa powder. Cover and chill for at least 4 hours or up to 24 hours. If desired, sprinkle serving platter with additional unsweetened cocoa powder. Cut dessert into squares; arrange on platter. If desired, garnish individual servings with chocolate curls.