Gelatin a la Ponche Crema

Ingredients

 * Condensed milk (3 cans; 16 oz.)
 * Evaporated milk (4 cans; 16 oz.)
 * Ponche Crema (4 cups)
 * Fruit cocktail (2 cans; 16 oz.)
 * Water (½ cup)
 * Gelatin (6 spoons)
 * "Longfinger cookies" (optional)

Directions

 * 1) Wet the tasteless gelatin in half a cup of warm water; stir until transparant.
 * 2) Mix the Ponche Crema together with the evaporated - and condensed milk.
 * 3) Add the tasteless gelatin and stirr the mixture (with a wooden spoon).
 * 4) After this, mix the fruit cocktail, without the juice, with the Ponche Crema mix.
 * 5) Grease a pyrex bowl with a little vegetable oil, pour the mix into it and arrange the cookies on top of the gelatin.
 * 6) Put the bowl in the fridge for the mix to bind.
 * 7) Once this has happened, slide a knife along the edges and topple the cake on a pie plate.
 * 8) If desired, add adorments.