Cafe au Lait

• 2 envelopes unflavored gelatin
• 3/4 cup fat-free evaporated milk
• 1-1/2 cups hot brewed coffee
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons vanilla
• 1-1/4 cups ice cubes
• 1 cup thawed lite whipped topping

Sprinkle gelatin over milk in a blender and let stand 1 minute. Add coffee and blend on low speed 2 minutes or until gelatin is completely dissolved. Add sugar, cocoa and vanilla and blend on high speed until well blended. Add ice cubes, 1 at a time, covering and blending on high speed after each addition until ice is melted. Pour evenly into 6 parfait glasses. Refrigerate for 2 hours or until set. Top with whipped topping just before serving. Garnish with cinnamon sticks and chocolate shavings just before serving.