Grasshopper Parfaits - creme

Method

• In small saucepan, combine creme de menthe and cacao.
• Sprinkle gelatin over surface and let stand 10 minutes.
• Cook over medium heat, stirring carefully until gelatin is dissolved.
• Remove from heat and cool slightly.
• Beat marshmallow creme until smooth and slowly beat in gelatin mixture; chill 30 minutes or until mixture mounds when dropped from a spoon.
• Beat gelatin mixture again until smooth and fold in Cool Whip.
• Add some drops of green food color if like.
• To assemble, divide mixture into thirds.
• Spoon 1/3 evenly among 6 parfait glasses.
• Divide half of the cookie crumbs among the glasses.
• Spoon another 1/3 of the mixture into glasses; top with cookie crumbs.
• Top parfaits with remaining mixture and garnish with chocolate curls.
• Refrigerate until serving time.