In a heat-resistant bowl, place one cup of boiling water and dissolve the green (lime) gelatin. Wait one minute until the gelatin hydrates, then stir until no granules remain at the bottom. Add one cup of ice water, stir, and set aside.

Repeat the same procedure with the red (strawberry or chery) gelatin.

Select two similar sized molds for the green and red gelatins; grease them with a thin layer of oil. I used two small rectangular molds. Pour the gelatin into the molds and refrigerate for at least four hours until firm. Once the red and green jello are firm proceed to the next part of the process.

Pour the last cup of boiling water into a bowl and dissolve the unflavored gelatin. Stir until completely dissolved.

Add one cup of cold water, heavy cream, and the condensed milk; stir until the mixture is smooth. Set aside.

Remove the containers with the colored gelatins from the refrigerator to make the cubes. With the tip of a sharp knife, make horizontal and vertical cuts in the gelatin, making sure to touch the bottom of the container with the tip. Then, with a spatula, lift the firm Jello cubes from the bottom of the container.

Grease a large mold (you can use a bundt cake mold or a ring mold or even a round cake mold) and place the gelatin cubes, alternating colors.

Then pour the condensed milk and cream gelatin mix over the cubes of green and red gelatin, making sure to gently tap the mold to remove any bubbles. Return the mold to the refrigerator. Let it set for about eight hours.

After that time, remove the gelatin from the mold by gently loosening the edges first, then place a flat plate on top of the mold. Turn it upside down carefully so that the gelatin completely loosens and gently falls onto the plate. Tap it gently until you feel it release onto the plate.