Dissolve coffee granules in 1 tablespoon boiling water; let cool slightly. Combine coffee mixture, milk, and pudding mix, stirring well with a wire whisk. Cover and chill 5 minutes.
Fold 1 1/2 cups whipped topping into pudding mixture. Place half of ladyfinger halves in bottom of an 11- x 7- x 1 1/2-inch baking dish. Spread half of pudding mixture over ladyfingers; drizzle with half of chocolate syrup. Repeat layers with remaining ladyfinger halves, pudding mixture, and chocolate syrup. Cover and chill at least 2 hours.
To serve, spoon evenly into 8 (6-ounce) parfait glasses. Top evenly with remaining 1/2 cup whipped topping. Garnish with espresso beans, if desired.