For Chocolate Custard: Cook milk and sugar. Dissolve vanilla custard and coco powder in ¼ cup cold milk.
Pour mixture into milk, cook while stirring until custard thick.
Let it cool.
Put cool custard in a blender with 4 bounty bars and 2 cups cream; blend and keep aside.
Line a layer of biscuits in a dish and drizzle milk over biscuits.
Pour ½ quantity of bounty mixture over biscuits, spread remaining biscuits over custard.
Again pour remaining custard, level properly.
Decorate with cream, bounty, chocolate flakes and chocolate chips.
Serve chilled.
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