Chocolate Cream Pie with Biscuit Crust

In a large saucepan over medium to low heat, start by adding the milk at room temperature. 

Add the refined sugar, the vanilla-flavored pudding powder and stir everything very well until it thickens slightly.

Turn off the heat and continue stirring until it cools slightly.

Divide this mixture into 2 medium bowls.

In one of them, add the semi-sweet chocolate and mix until the chocolate melts completely and is fully incorporated.

In the other bowl, add the white chocolate and also mix until melted and combined.

Set these bowls aside and let the creamy mixtures cool until they reach room temperature, mixing constantly to avoid lumps.

Now, in a food processor, add the milk biscuits and grind them until they reach a fine, crumbly texture.

Transfer to a medium bowl, add the melted unsalted butter and mix until combined. 

Next, transfer all these biscuit crumbs to a cake pan with a removable bottom and arrange until flat and even.

Once the creamy mixtures have cooled, pour them into the cake pan and use the whisk attachment of an electric mixer to decorate, alternating between the white chocolate cream and the semi-sweet chocolate cream. 

When you finish adding both creams, remove the spatula by rotating it. 

And make some lines with a toothpick to decorate the dessert.

Put it in the fridge and let it chill for at least 3 hours.

Serve.