Break the vermicelli into small pieces. Sauté it in the two tablespoons of butter until it turns golden brown. Set aside.

In a blender, mix the cream, cream cheese, sweetened condensed milk, whipping cream powder, caramel cream, and custard powder. Blend until the ingredients are well combined and the mixture becomes creamy.

In a serving dish, spread a thin layer of the creamy mixture. Briefly dip the salty biscuits in the plain milk and arrange a layer of them over the cream.

Continue layering: add half of the toasted vermicelli, then more of the creamy mixture, another layer of milk-dipped biscuits, more cream, and finally the remaining vermicelli (set aside a small handful for garnish).

Cover the dessert with plastic wrap and refrigerate it overnight. Before serving, sprinkle the reserved toasted vermicelli on top and serve cold.