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Coffee
Custard Charlotte
Serves 8 to10
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| INGREDIENTS: | |
| 1 | Nonstick cooking spray, PAM® |
| 2 1/4 | cups boiling water |
| 2 | tablespoons plus 1/4 cup instant coffee crystals, Folger's® |
| 25 | soft ladyfingers, Trader Joe's® |
| 1 | cup cold whole milk |
| 1 | box (5.1-ounce) instant vanilla pudding mix, Jell-O® |
| 1 | box (3.4-ounce) instant vanilla pudding mix, Jell-O® |
| 2 1/2 | cups frozen whipped topping, thawed, Cool Whip® |
| 1 | Chocolate syrup, Hershey's® |
Prep time: 20 minutes
Chilling time: 8 hours or overnight
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.
