Shamrock Parfaits

Ingredients

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 3/4 cup sugar
• 1/2 cup HERSHEY’S Cocoa
• 1 1/4 cups evaporated nonfat milk
• 1 teaspoon vanilla extract
• 2 cups frozen light non-dairy whipped topping, thawed, divided
• 1/8 teaspoon mint extract
• 6 to 7 drops green food color

Instructions

1. Sprinkle gelatin over water in a medium saucepan; let stand 2 minutes to soften. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.
2. In a small bowl, stir together sugar and cocoa. Gradually add to the gelatin mixture, stirring with a whisk until blended. Continue to cook over low heat, stirring constantly, until sugar dissolves, about 3 minutes. Remove from heat. Stir in evaporated milk and vanilla. Pour into a large bowl. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon, about 20 minutes.
3. Fold 1/2 cup whipped topping into the chocolate mixture. Divide about half of the mixture evenly among 8 parfait or wine glasses. Stir mint extract and food color into the remaining 1 1/2 cups whipped topping; divide evenly among glasses. Spoon the remaining chocolate mixture over the topping in each glass. Garnish as desired. Serve immediately or cover and refrigerate until serving time.