Coffee Custard Charlotte - cooking recipe

Ingredients

cooking spray
2 1/4 cups boiling water
2 tablespoons instant coffee crystals
1/4 cup instant coffee crystals
25 soft ladyfingers
1 cup cold whole milk
1 (5 1/8 ounce) box vanilla instant pudding mix
1 (3 1/2 ounce) box vanilla instant pudding mix
2 1/2 cups frozen whipped topping, thawed
chocolate syrup

Preparation

Spray 10-inch-diameter, 3-inch-high, stainless steel bowl with nonstick spray. Line bowl with plastic wrap, allowing 3 inches of plastic to hang over sides.
Stir 2 cups of boiling water and 2 tablespoons of coffee crystals in medium bowl until crystals dissolve. Refrigerate coffee until cold.
Quickly dip each ladyfinger into cold coffee to moisten.
Starting at bottom of prepared bowl, arrange moistened ladyfingers over bowl to line interior completely. Transfer ladyfinger-lined bowl to refrigerator.
Stir remaining 1/4 cup of water and 1/4 cup of coffee crystals in large bowl until crystals dissolve. Set aside to cool slightly. Add milk and both pudding mixes to cooled coffee.
Beat until well blended. Set aside for 10 minutes, or until pudding thickens.
Gently fold whipped topping into thickened pudding.
Spoon mixture into bowl, covering ladyfingers completely.
Fold plastic overhang atop pudding to cover. Refrigerate charlotte 8 hours or overnight.
To Unmold:
Fold back plastic from atop charlotte.
Invert large plate or serving platter atop charlotte in bowl. Holding plate and bowl together, invert charlotte onto plate.
Remove bowl and carefully peel plastic wrap away from charlotte. Drizzle with chocolate syrup and serve.