Crust:

• Crush the vanilla biscuits and mix with melted butter and hazelnut cream.

• Press the mixture firmly into the bottom of a cake pan to form the base.

Pudding Layers:

• In a saucepan, combine the vanilla pudding powder, sugar, and milk.

• Cook over medium heat, stirring constantly, until the mixture thickens.

• Remove from heat and let it cool slightly.

• Split the pudding into two separate bowls.

Coffee Infusion:

• To one half of the pudding, add the instant coffee and mix until well combined.

Layering:

• Pour half of the plain pudding over the biscuit crust.

• Add half of the coffee-flavored pudding on top.

• Repeat with the remaining plain and coffee pudding layers.

Chill:

• Refrigerate the dessert for at least 5 hours, or until fully set.

Serve:

• Slice, serve, and enjoy the rich, creamy flavors!