Make the pudding according to directions on the package, with the milk and sugar.
Spread on a thin layer of the pudding at the bottom of a cake form with removable sides. Break some of the biscotti in half and arrange them upright along the sides of the form.
Then arrange a layer of biscotti next to each other densely along the bottom after dipping them slightly in a sugary syrup made from 2 cups water and 4-5 tbsp sugar (it needs to be cooled).
Pour half the pudding over the biscotti, arrange a 2nd layer of biscotti and on top - the 2nd half of the pudding.
Decorate with coconut flakes, grated chocolate and caramel on top. You can use whatever decoration you like.
It needs to sit in the fridge to harden, overnight is best.
Note: Don't syrup the biscotti on the sides of the form, so that they remain whole and don't fall apart. They'll take on the cream anyway and soften a bit.