Prepare the Colored Layers: Dissolve each flavored gelatin powder in separate glass trays using slightly less water than the package instructions suggest. Place them in the refrigerator for at least 3 hours or until completely firm.

Cube the Gelatin: Once the colored layers are solid, cut them into small, uniform cubes and mix in a bowl.

Bloom the Unflavored Gelatin: Sprinkle the unflavored gelatin over cold water and let it sit for 5 to 10 minutes.

Create the Creamy Base: Combine evaporated milk and condensed milk in a saucepan, stir in vanilla, and add the bloomed gelatin until dissolved.

Cool the Mixture: Let the milk mixture cool to room temperature.

Assemble the Masterpiece: Lightly grease your Bundt pan, scatter the colored cubes inside, and pour the creamy base over the cubes.

Final Chill: Refrigerate for at least 6 hours.

Unmold and Serve: Dip the bottom of the pan in warm water to unmold and serve.