Arrange 1 pkg. of the ladyfingers on bottom of 13x9-inch dish.
Dissolve instant coffee and 1 Tbsp. sugar in boiling water.
Brush 1/2 cup of the coffee mixture over ladyfingers in dish.
Beat cream cheese with electric mixer on medium speed until smooth.
Add 1/2 cup sugar and liqueur, mixing until blended.
Gently stir in whipped topping.
Spread one half of the cream cheese mixture over ladyfingers.
Top with remaining ladyfingers; brush with remaining coffee.
Spoon remaining cream cheese mixture over ladyfingers.
Dust with cocoa.
Refrigerate 4 hours or overnight.