For the chocolate gelatin, heat water, 1 can evaporated milk and ABUELITA Chocolate in a medium saucepan over medium heat; mix until dissolved. Mix in 3 envelopes dissolved gelatin. Pour into a previously greased square mold and refrigerate until set. Unmold; cut into squares and place them in a lightly greased gelatin mold.
For the milk gelatin, blend the remaining can evaporated milk, water, bananas and honey in a blender. With the blender running, slowing add in 3 envelopes of dissolved gelatin; pour into the gelatin mold with the chocolate squares and refrigerate until set.
Unmold the gelatin onto a serving plate; garnish with sliced strawberries and mint leaves.