• Make the flavored gelatines following the instructions in the package.
• Pour each gelatin into separate containers, cover, and refrigerate overnight.
• When firm enough, unmold the gelatines and cut them into cubes.
• Place them in a large mixing bowl and keep them refrigerated until needed.

Make The Milk Jello:

• Place the unflavored gelatine in a small bowl and add ½ cup of cold water.
• Mix well to combine and allow to hydrate for 5 minutes.
• Pour whole milk, evaporated milk, and condensed milk into a large mixing bowl.
• Add vanilla extract and mix until combined.
• Microwave the unflavored gelatine for 10-15 seconds or until melted.
• Add the unflavored gelatine to the 3 leches mixture and whisk until combined.

Assemble Mosaic Jello:

• Fill 12 cups to half their capacity with jello cubes. You can also use a bundt pan, in that case, first grease it a little bit with oil so it will be easier to unmold.
• Pour over the gelatin cubes some of the milk mixture, but do not fill the cup completely.
• Add more jello cubes and shake the cups a bit to allow the milk mixture to fill all gaps.
• Finish with milk jello mixture.
• Fill the other cups until all ingredients are gone.
• Cover the cups with cling film and refrigerate from 3 to 4 hours or overnight.