Prepare a baking form 10″ (25 cm) in diameter.
Dip the biscuits in a little heated milk and arrange them along the bottom of the form. Pour the pudding from the 4 packets into a bowl. Add 2 tbsp sugar and 4/5 cup (200 ml) warm milk.
Stir until the pudding and sugar are dissolved. Meanwhile, put 4 1/5 cups (1 L) milk with 10 tbsp sugar in a pot on the stove. Grate 3.5 oz (100 g) milk chocolate.
Once the milk is slightly boiling, remove from the stove and pour in the dissolved pudding in a thin trickle while stirring nonstop. Return the pot to the heated stove and stir until thickened.
Stir until melted. Pour the brown cream over the arranged biscuits in the form. Arrange the croissants on top - try to distribute them evenly. If necessary, cut them and fill the gaps.
Pour the white cream on top and shake the form so it distributes evenly. Leave it to cool at room temperature and then put away in the fridge.
For decoration, grate the white and milk chocolate on a grater and sprinkle onto the cake.
This recipe was adapted from lussisworldofartcraft.blogspot.bg.