2 cups lowfat milk
2 tablets (90 g each) NESTLÉ ABUELITA Chocolate chopped
2 envelopes (7 grams each) unflavored gelatin
Candy sprinkles

COMBINE milk, Abuelita and gelatin in small saucepan. Bring to a boil over medium-high heat, stirring frequently. Pour into 8-inch-square baking dish. Cool to room temperature; cover with plastic wrap.

REFRIGERATE for 3 hours or until firm. Cut into 1-inch cubes. Garnish with candy sprinkles; serve immediately.