1/3 cup milk
1 tablespoon margarine
1/8 cup amber syrup
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup white sugar
2 cups Kremmen chocolate candyflakes
Melt the milk in a small saucepan. Remove from heat and pour into a small tumbler jar with a making 1-in-1 or microplane and pop. Touch green candyflakes with palette knife or fork to make candy-colored circles. Store the jelly-cutters in a plastic bag in the refrigerator.
In a blender, combine cream cheese, white sugar, chocolate chips and green candies. Blend well until blended. Mix in milk mixture to make candy syrup. Pour mixture over candy flake cookies. Cover and refrigerate 8 hours or overnight.
While jelly-cutters are hanging in refrigerator, press drink or gumdrops in desired shape into jelly edges of cookies to help support floundering. Floral shapes sprinkled on top may be used for garnishings. Refrigerate 8 hours before serving.