 Shamrock Parfaits
Makes 8 servings
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Image © Publications International, Ltd.
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Shamrock Parfaits
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Ingredients
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1
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envelope unflavored gelatin
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1/2
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cup cold water
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3/4
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cup sugar
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1/2
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cup HERSHEY'®S Cocoa
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1-1/4
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cups evaporated nonfat milk
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1
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teaspoon vanilla extract
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2
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cups frozen light non-dairy whipped topping, thawed, divided
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1/8
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teaspoon mint extract
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6
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to 7 drops green food color
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1. 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; add gradually to gelatin 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 into large bowl. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 2 hours.
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2. 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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© The Hershey Company
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Nutrients per Serving
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Calories
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160
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Calories from Fat
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28 %
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Total Fat
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5 g
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Sodium
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50 mg
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Printed
from fbnr.com
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