Beat evaporated milk and pudding mix with stand mixer until combined; add cream cheese and mix until smooth. Fold in 1 C of whipped cream.
Mix water, coffee, and liqueur in a small bowl. Dip ladyfingers in the mixture then lay one layer onto the bottom of an 8-inch-square baking dish. Top with half of pudding mixture. Repeat another layer of ladyfingers. Finish with remaining pudding mixture and whipped cream. Garnish with cocoa. Cover & refrigerate at least 2 hours before serving.