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Roll out the puff pastry dough with a rolling pin until thin.

Sprinkle powdered sugar on the dough.

Bake the dough until golden and crispy.

Put 2 packs of instant pudding in a bowl, add 3 cups of cold milk, and whisk until thick.

Add the vanilla, cover the mixture, and set aside.

In another bowl, add whipping cream and powdered sugar, then whip until firm.

Fold the whipped cream into the pudding mixture and whisk to combine.

Remove the pastry from the oven and break it into large pieces.

Place a layer of broken pastry in serving cups.

Pipe the pudding over the pastry using a piping bag.

Add another layer of pastry, then more pudding.

Place the cups in the fridge.

Mix milk, butter, cocoa powder, and powdered sugar to make the sauce.

Heat the sauce in the microwave for 30 seconds.

Pour chocolate sauce over the pudding and top with crushed pastry.

Refrigerate the cups for 2 hours before serving.