6 oz Neufchatel or light cream cheese, softened
6 ounce fat free cream cheese, softened
1/3 cup reduced fat sour cream
1 cup fat free sour cream
1/2 cup sugar
2 pkg ( 3 ounce ea) ladyfingers
3/4 cup hot water
1 TBSP instant espresso
1/4 teaspoon rum extract
1/2 teaspoon unsweetened cocoa powder
1 ounce square semi-sweet chocolate, shaved, or 2 TBSP mini chocolate chips
In a large bowl, beat cream cheeses together at medium speed until smooth. Add sour creams and sugar, and beat until smooth. Set aside.
Split ladyfingers in half lengthwise. In a small bowl, combine hot water, espresso, and rum extract.
Quickly dip half the ladyfinger halves, cut side down, into espresso mixture. Then place ladyfingers, dipped side down, in a 9-in. square baking dish, overlapping as necessary. Spread with half of cream cheese mixture. Dip remaining ladyfingers in espresso and place them dipped side down over the cream cheese. Spread with remaining cream cheese.
Cover and refrigerate 2 to 3 hours. Serve sprinkled with cocoa powder and chocolate chips or chocolate shavings.