1 cup milk jelly, cut into cubes
12 sticks chocolate coated wafers
1 cup coffee jelly, cut into cubes
2 (200 mL each) packs MAGNOLIA CHOCOLAIT, chilled
whipped cream


  1. Fill shot glasses with coffee jelly until it is half full.
  2. Arrange a stick of chocolate coated wafer per shot glass.
  3. Pour chilled Magnolia Chocolait in each shot glass until almost full.
  4. Top with whipped cream rosettes.

Makes 12 shots.   

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