Prepare bundt pan by spraying it with non-stick spray. Set aside.
Dissolve 2 pkgs of jello into 4 cups boiling water. Add 2 cups cold water to the Jello.
Set the bowl with the Jello into a larger bowl filled with ice water. Stir the jello for 30 minutes until it becomes a hair gel like consistency.
Stir in the sliced strawberries and pour into the prepared bundt mold. Chill in the fridge for 15-20 minutes.
While the Jello is in the fridge, dissolve the last pkg of Jello into 1 cup of boiling water. Add the remaining 1 cup of cold water to the Jello mixture once the powdered has been dissolved.
Stir in the entire can of sweetened condensed milk and let the mixture come to room temperature, about 15 minutes.
Check the Jello in the fridge, it should be firm to the touch. Carefully pour the creamy Jello onto the fruit jello in the bundt pan.
Let the Jello sit in the refrigerator overnight.
When removing the jello from the mold, place a large plate on top of the bundt pan and flip in one swift movement. If the jello seems to be having a hard time coming out of the mold, heat the bundt pan mold slightly by either using a hair dryer or dipping the mold into hot water and flipping again.