Shamrock Parfaits - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. cold water
3/4 c. sugar
1/2 c. Hershey's cocoa
1 1/4 c. evaporated skim milk
1 tsp. vanilla extract
2 c. frozen light non-dairy whipped topping, thawed, divided
1/8 tsp. mint extract
6 to 7 drops green food color

Preparation

In medium saucepan, sprinkle gelatin over water; let stand 2 minutes to soften.
Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes.
In small bowl, stir together sugar and cocoa; gradually add to gelatine mixture, stirring with whisk until well blended.
Continue to cook over low heat, stirring constantly, until sugar is dissolved, about 3 minutes.
Remove from heat.
Stir in evaporated milk and vanilla. Pour mixture in large bowl.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 20 minutes.
Fold 1/2 cup whipped topping into chocolate mixture. Divide about half of mixture evenly among 8 parfait or wine glasses.
Stir mint extract and food coloring into remaining topping and 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.