Mosaic gelatin lemon pie flavor, with condensed milk

Ingredients

Jelly Milk
1 liter of milk
1 package of cream cheese
1 envelope of lemon jelly

Mosaic gelatin
1 can of condensed milk
1 can of evaporated milk
1 package of Maria biscuits
¼ cup lemon juice
5 tablespoons of gelatin
½ cup of water

Directions:

Hydrate the gelatin in half a cup of water; mix and let stand for 10 minutes at room temperature.
Mix the evaporated milk with the condensed milk, the lemon juice and the melted gelatin.
Place the cookies on a rectangular refractory and see the lemon mixture on top; refrigerate until completely set.
Bring the milk to a boil, add the lemon-flavored gelatin envelope and cook until completely dissolved; let cool to room temperature.
Blend the lemon jello with the cream cheese until smooth.
Grease a gelatin mold with vegetable oil and cut the biscuit marie gelatin into cubes; add these to the mold.
Pour the lemon jelly on top until the mold is filled; refrigerate until set.
Carefully unmold the gelatin and decorate with whipped cream and lemon slices before serving.