Vanilla and Chocolate Dessert

Start by placing the milk biscuits into a mixer and crush them until they turn into fine crumbs.

Transfer everything to a medium bowl, add the melted butter and mix. 

Then transfer it to a removable-bottom cake pan lined with parchment paper, spread it out evenly and set aside. 

In a large saucepan, add the granulated sugar, the vanilla-flavored pudding powder, the milk and mix until fully dissolved.

Turn on the heat to medium-low and stir until it becomes a smooth and even cream.

Next, divide this cream into 2 portions.

In one of the portions, place the white chocolate, the condensed milk and stir until the chocolate melts.

In the other half, place the milk chocolate and stir until it melts.

Then, in the cake pan with the biscuit base, place the bottom of a cut-off plastic bottle.

And add the creams we prepared, alternating them. 

Take the dessert to the refrigerator and let it chill for at least 3 hours.

After this time has passed, in a large skillet over medium to low heat. 

Add the sugar and when this sugar starts to melt, stir everything very well until it turns into caramel.

Drizzle this caramel over the bottom of a small bowl lined with aluminum foil using a spoon, shaping it into a basket. 

Take it to the refrigerator and let it chill for 15 minutes.

To finish, add the caramel basket to the dessert we prepared.

Serve.