Ingredients:
One envelope un-flavored gelatin
3/4 cup sugar
2 cups frozen light whipped topping, thawed, divided
1 teaspoon vanilla extract
Six to seven drops of green food color
1-1/4 cup evaporated nonfat milk
1/8 teaspoon mint extract
1/2 cup cold water
1/2 cup baking cocoa
Directions:
Sprinkle gelatin over water in medium saucepan; let stand 2 minutes to soften. Cook over low heat, stirring constantly until gelatin completely dissolves, about three minutes.
Stir together sugar and cocoa in small bowl; gradually add to gelatin mixture, stirring with whisk until well blended. Continue to cook over low heat, stirring constantly, until sugar dissolves. Remove from heat. Stir in evaporated milk and vanilla. Pour mixture into large bowl.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 minutes. Fold 1/2 cup whipped topping into chocolate mixture. Divide about half of mixture evenly among eight parfait or wineglasses. Stir extract and food color into remaining 1-1/2 cups topping; divide evenly among glasses. Spoon remaining chocolate mixture over topping in each glass. Garnish as desired. Serve immediately or cover and refrigerate until serving time.
Recipe makes eight servings.
