Holiday Eggnog & Chocolate Layered Dessert

Coat a gelatin mold with cooking spray, add chopped pecans and set aside. In a blender add LACTAID® Eggnog, vanilla extract, 3 teaspoons cinnamon, and 2 tablespoons of sugar and blend until combined. In a small bowl add 1/2 cup of cold water and sprinkle two envelopes of gelatin and stir until gelatin dissolves. Set aside until gelatin mix becomes firm. Add hot water, just enough for gelatin to continue to dissolve. Gelatin will become a liquid again. Add the gelatin mix to the blender and blend until combined. Pour eggnog gelatin into mold and refrigerate until firm.

While eggnog gelatin refrigerates, continue by preparing the chocolate gelatin. Add LACTAID® Whole Milk, cocoa powder, 1/2 cup sugar, 2 teaspoons cinnamon into a blender and blend. In a small bowl add remaining 1/2 cup of cold water and sprinkle two envelopes of gelatin and stir until gelatin dissolves. Set aside until gelatin mix becomes firm. Add hot water, just enough for gelatin to continue to dissolve. Add the gelatin mix to the blender and blend until smooth. When eggnog gelatin is firm, add the chocolate gelatin on top and refrigerate for about 4-5 hours until firm. Flip gelatin mold onto a plate and add chopped pecans for garnish.