Make the different jello flavors according to the instructions on the box. Do this the night before so the jello has time to solidify. (see important note below #1)
Once the jello is very solid, cut it into squares with a knife and lift from mold using a spatula or a flat spoon. Carefully & gently mix all of the jello flavors in a large bowl.
To make the Gelatine (Grenatina), add the 4 envelopes (7 grams each so 28 grams total) in a ½ cup of cold water. Mix well with a fork. Let it rest for at least 5 minutes or until it's solidified.
In a separate medium to large bowl, add the evaporated milk, the condensed milk and the media crema (or regular milk) and 1 tablespoon of vanilla extract. Mix with a whisk until incorporated well.
Microwave the gelatine for 40 to 45 seconds to soften up then add to the milk mixture. Whisk to incorporate well.
Coat a 12-cup bundt cake mold (or your preferred mold) with cooking spray. Start adding a layer of jello and a layer of milk. Repeat until you finish all ingredients. See #2 note below
Cover with aluminum foil and refrigerate for at least 4 hours.
To successfully invert the bundt jello onto a plate, start by placing the plate upside down on top of the Jello mold. Hold the plate and mold securely together and flip them over simultaneously. Gently tap the bottom and sides of the mold to loosen the Jello. Carefully lift the mold, and the Jello should release onto the plate.
If the Jello doesn't release easily, try dipping the bottom of the mold in warm water for a few seconds to help loosen it. Be cautious not to let water get onto the Jello. Once inverted, your jello should sit beautifully on the plate, ready to be served.
Enjoy! Keep in refrigerator and serve cold. This will last up to 4 days.