Biscuit and Caramel Layered Dessert

Prepare several transparent glasses

Crumble the biscuits and distribute them in the glasses

For the yellow jelly layer, in a saucepan put water and yellow jelly, heat on low heat with continuous stirring until dissolved, then set aside to cool to room temperature but not set

Pour the jelly over the biscuits

Place the glasses in the fridge for an hour to set the jelly

For the red jelly layer, in a saucepan put water and red jelly, heat on low heat with continuous stirring until dissolved, then set aside to cool to room temperature but not set

Pour the red jelly over the yellow jelly and place in the fridge to set

For the caramel, in a saucepan put milk and caramel cream, stir to dissolve, then heat on low heat until it reaches boiling point and set aside to cool completely to room temperature

Pour the caramel cream over the jelly gently and place in the fridge to set completely

Garnish the glasses with strawberries and serve