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 whipped topping, thawed, divided
1/8 teaspoon mint extract
6 to 7 drops green food color
Sprinkle gelatin over water in medium saucepan; let stand 2 minutes to soften. Cook over low heat, stirring constantly until gelatin is completely dissolved, about 3 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 is dissolved. 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 8 parfait or wine glasses. 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.
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