With scissors, snip stems off figs, then cut into tiny pieces.
Place figs and milk in saucepan with first measure of instant coffee and vanilla pudding.
Stir over low heat until pudding thickens.
Add chopped nuts.
Chill and place in dessert glasses.
Just before serving, whip cream until almost stiff.
Dissolve coffee in hot water.
Cool and add to cream with vanilla and sugar.
Fold in gently but thoroughly.
Serve on top of very cold pudding.