1. In small saucepan, combine creme de menthe and cacao. Sprinkle gelatin over surface and let stand 10 minutes. 2. Cook over medium heat, stirring carefully until gelatin is dissolved. Remove from heat and cool slightly. 3. Beat marshmallow creme until smooth and slowly beat in gelatin mixture; chill 30 minutes or until mixture mounds when dropped from a spoon. 4. Beat gelatin mixture again until smooth and fold in Cool Whip. Add some drops of green food color if like. 5. To assemble, divide mixture into thirds. Spoon 1/3 evenly among 6 parfait glasses. Divide half of the cookie crumbs among the glasses. 6. Spoon another 1/3 of the mixture into glasses; top with cookie crumbs. Top parfaits with remaining mixture and garnish with chocolate curls. 7. Refrigerate until serving time. ---------------------------------------------------------------------------
Ingredients
