Pie with Double Chocolate Cream

Start by placing the butter into the Ziplock bag with the caramel biscuits and seal the bag.

Transfer it to a saucepan with hot water over medium heat and let it simmer until the butter has completely melted.

Then crush all the biscuits into fine crumbs.

Transfer everything to a removable-bottom baking pan, spread it evenly and set aside.

In a large saucepan over medium to low heat, add the vanilla-flavored pudding powder, the sugar and the milk. 

Turn on the heat to medium-low and stir everything very well until it turns into a smooth and even mixture.

Then divide this cream into 2 equal portions.

In one of the portions, add the milk chocolate and stir until the chocolate has completely melted.

In the other half, add the white chocolate and stir until the chocolate has also melted.

Then transfer these creams to the pan with the biscuit base, alternating between each layer then decorate it using a bamboo skewer.

Place the dessert in the refrigerator and let it chill for at least 3 hours.

Serve.