1
: Beat cream cheese until fluffy; gradually add Eagle Brand and rum extract. Fold in whipped topping; set aside.
2
: Line bottom of 12 cup (3 L) serving bowl with 1/4 ladyfingers; brush with 1/4 coffee. Spoon 1/4 Eagle Brand mixture over ladyfingers; sprinkle with 1/4 grated chocolate. Repeat above process three times, ending with layer of grated chocolate.
3
: Cover and chill overnight. Garnish as desired.