1. Beat the cream cheese and sugar until creamy. Dissolve the instant coffee in the milk. Pour into the cream cheese mixture and beat again until creamy. Fold in 1 1/2 cups Cool Whip.
2.Whisk together the milk and pudding mix. Refrigerate 5-10 minutes.
3.Layer the cookie crumbs, coffee cheesecake, and pudding into 6 large parfait glasses. Top with the remaining Cool Whip and coffee beans. Refrigerate until ready to serve. Makes 6 large pudding parfaits.