Prepare pudding as label directs with milk. In small bowl, whisk ricotta until smooth and creamy; stir into prepared pudding. Fold whipped topping into pudding mixture until just combined.
In small bowl, combine coffee, brandy, and vanilla extract.
Slice cake horizontally into thirds, then cut each layer into 1 ½ x 3 inch pieces. Place ½ of the cake pieces into bottom of 8 x 8-inch glass or metal baking dish in single layer, packing pieces close together and breaking as needed to fill any
Cover and refrigerate at least 4 hours or up to 24 hours. To serve, sift cocoa powder evenly over cake and cut into 9 squares.