Sprinkle raspberries with 6 tablespoons of sugar and defrost for about 15 minutes. Stir pudding powder, 8 tbsp. sugar and approx. 1/8 l milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder.
Simmer for about 1 minute, stirring continuously. Leave to cool slightly.
Coarsely crumble the biscuits. Whip cream until stiff and fold into the pudding. Layer the pudding, biscuits and raspberries in a large bowl. Leave to cool for about 1 hour. Sprinkle with chocolate sprinkles.