In a blender, combine the condensed milk, cream and powdered milk. Add the lemon juice little by little until you obtain a homogeneous and thick mixture.

Transfer half of the mousse mixture to a serving dish.

Spread a layer of cookies over the mousse.

Prepare the ganache by mixing the melted semi-sweet chocolate with the cream. Spread a layer of ganache over the cookies.

Repeat the layers alternating mousse, cookies and ganache until the dish is filled.

Finish with a layer of ganache and decorate with crushed cookies and pieces of Bis.

Refrigerate for at least an hour before serving.