• In a medium sauce pan, add milk and let it boil at medium flame and follow the instructions on the caramel packet to make the caramel. Add the caramel topping (given in the caramel box ) in the mixture as well.
• Set the caramel aside to cool down and stir it occasionally to prevent a top layer from forming.
• In another bowl, Beat the heavy cream until stiff peaks form and set aside. 
• Next, beat the cream cheese, vanilla essence and sugar for 3 to 4 minutes. Fold the cream cheese in the heavy cream. 
• When the caramel cools down, pour it in the heavy cream mixture and beat for a minute until fully combined.

ASSEMBLY

• Chose your dish in which you want to assemble your dessert and layer it with biscuits
• Add the next layer of the caramel mixture in spoonfuls, just enough to cover the biscuits
• Sprinkle cocoa powder onto the caramel mixture through a strainer or sieve. 
• Repeat the layers till the mixture finishes and top the dessert with more sprinkled cocoa powder. 
• Refrigerate overnight or 24 hours to get a completely set dessert.