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1
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.
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2
Stir 2 cups of boiling water and 2 tablespoons of coffee crystals in medium bowl until crystals dissolve. Refrigerate coffee until cold.
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3
Quickly dip each ladyfinger into cold coffee to moisten.
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4
Starting at bottom of prepared bowl, arrange moistened ladyfingers over bowl to line interior completely. Transfer ladyfinger-lined bowl to refrigerator.
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5
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.
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6
Beat until well blended. Set aside for 10 minutes, or until pudding thickens.
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7
Gently fold whipped topping into thickened pudding.
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8
Spoon mixture into bowl, covering ladyfingers completely.
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9
Fold plastic overhang atop pudding to cover. Refrigerate charlotte 8 hours or overnight.
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10
To Unmold:
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11
Fold back plastic from atop charlotte.
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12
Invert large plate or serving platter atop charlotte in bowl. Holding plate and bowl together, invert charlotte onto plate.
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13
Remove bowl and carefully peel plastic wrap away from charlotte. Drizzle with chocolate syrup and serve.
