On a wax paper lined cooking sheet place 24 nilla wafers flat side up. Brush each nilla

waffler with orange juice.

Spread raspberry jam (or preserve) onto each prepared nilla wafer.

Take one of the prepared nilla wafers and place it on top of another prepared nilla

wafers, round side down. Making 12 cake bites.

Then place one plain nilla wafer round side down on top of the two prepared nilla wafers.

Making 12 prepared cake bites three wafers tall.

Place in the refrigerator for 6 hours or until firm enough to handle.

Melt chocolates according to directions on the bag.

Dip one cake bite at a time into the melted chocolate. Make sure to coat the top and all

the sides.

Immediately return to the wax paper and add sprinkles while the chocolate is still wet.

Refrigerate for another 30 minutes or until chocolate has set.