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Thin Mint Parfait

1 sleeve of Thin Mint cookies, plus extra cookies for garnish

24 large marshmallows or 4 cups mini-marshmallows
½ cup milk
1 tsp. vanilla
1/8 tsp. salt
3-6 drops peppermint extract
3-6 drops green food coloring
1 cup chilled whipping cream

Crush the sleeve of Thin Mint cookies into fine crumbs.

Over low heat, heat marshmallows and milk in saucepan, stirring constantly, just until marshmallows are melted.
Remove from heat, stir in vanilla, salt, peppermint, and food color.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream until stiff peaks form.
Gently stir marshmallow mixture and fold in whipped cream.

Layer into parfait glasses:
     Thin Mint Crumbs
     Mint Mousse
     Thin Mint Crumbs
     Mint Mousse

Chill overnight-at least 12 hours. Garnish with ½ Thin Mint standing on end.
Serves 6.

Notes:
- No parfait glasses? Juice glasses work pretty well in a pinch.
- Our own Karen Bencke says that this filling is delicious in either a chocolate cookie crumb or graham cracker pie shell. Tint it pink for spring or a baby shower. Garnish it with whipped cream and crushed candy canes at Christmas or Andes mints for a special after dinner treat!
 

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