Two-Cream Dessert

Start by placing the milk biscuits into a food processor and blend until they turn into fine crumbs.

Transfer to a large bowl, add the melted unsalted butter and mix to combine.

After doing that, transfer this mixture to a removable-bottom cake pan lined with parchment paper. 

Spread it evenly and press it down at the bottom. 

Take it to the fridge and let it chill for at least 30 minutes.

After this time has passed, unmold the biscuit base we prepared. 

Transfer it to a plate and set aside.

In a large saucepan, add the milk, the sugar, the vanilla-flavored pudding powder and stir until completely dissolved.

Once that happens, turn on the heat to medium-low. 

Keep stirring until it thickens and turns into a smooth and even cream.

Next, divide this cream into 2 equal parts and set one aside. 

To the other, add the semi-sweet chocolate and mix until the chocolate is completely melted.

After doing that, cover half of the cake pan where we made the biscuit base with plastic wrap. 

Add the chocolate cream to the upright cake pan, take it to the fridge and let it chill for at least 1 hour.

After this time has passed, pour the cream we set aside into the other half of the pan and spread it evenly. 

Put it back in the fridge and let it chill for another 3 hours.

After this time has passed, unmold the dessert and place it on top of the biscuit base we prepared.

Serve.