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Shamrock Parfaits

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium40 mg2% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein5 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium40 mg2% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein5 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  • 1-1/4 cups evaporated nonfat milk
  • 1/8 teaspoon mint extract
  • 6 to 7 drops green food color (optional)
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 cup water cold
  • 2 cups frozen light whipped topping , thawed, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 envelope unflavored gelatin

Directions

  • 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.
  • 2. 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.
  • 3. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 2 hours. 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. 8 servings.

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