Pavê Passion Fruit Mousse

[tequiero]

Pavê Passion Fruit Mousse

1 package of champagne biscuits
1 can sweetened condensed milk
1 can cream milk
1 can of fruit juice
1 package powdered gelatin unflavored
1 measure of milk with rum to water crackers

Mix condensed milk, cream with milk, fruit juice and gelatin.
Make layers of wafer wet in milk with rum and merge with the mousse.
Refrigerate for four hours.