In a large bowl, whisk milk and pudding mix for 2 minutes.
In a separate bowl, using a hand mixer, beat whipping cream on high speed until it begins to thicken.
Add powdered sugar.
Beat until soft peaks form. Fold whipped cream into prepared pudding, set aside.
In an 11”x 7” baking dish, arrange half of the ladyfingers, cut-side up, in the bottom of the pan.
Dissolve coffee granules in boiling water, stir until granules are dissolved.
Evenly spoon coffee over ladyfingers. Spread half of the pudding mixture over ladyfingers.
Repeat with 1 more layer.
Sprinkle the top of the dessert with cocoa powder. Refrigerate at least 1 hour before serving.
