Grasshopper Parfaits

1. 1

   In small saucepan, combine creme de menthe and cacao.

2. 2

   Sprinkle gelatin over surface and let stand 10 minutes.

3. 3

   Cook over medium heat, stirring carefully until gelatin is dissolved.

4. 4

   Remove from heat and cool slightly.

5. 5

   Beat marshmallow creme until smooth and slowly beat in gelatin mixture; chill 30 minutes or until mixture mounds when dropped from a spoon.

6. 6

   Beat gelatin mixture again until smooth and fold in Cool Whip.

7. 7

   Add some drops of green food color if like.

8. 8

   To assemble, divide mixture into thirds.

9. 9

   Spoon 1/3 evenly among 6 parfait glasses.

10. 10

    Divide half of the cookie crumbs among the glasses.

11. 11

    Spoon another 1/3 of the mixture into glasses; top with cookie crumbs.

12. 12

    Top parfaits with remaining mixture and garnish with chocolate curls.

13. 13

    Refrigerate until serving time.

No additional tips available.