St. Patricks Day Parfaits

1. In medium saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. 2. Into small bowl, pour 1 cup marshmallow mixture. Stir in creme de menthe; set aside. 3. Add chocolate chips and powdered sugar to marshmallow mixture remaining in saucepan. Return saucepan to low heat; stir constantly until chips are melted. Remove from heat; cool to room temperature. 4. In large bowl, beat whipping cream until stiff; fold 1-1/2 cups into mint mixture. Fold remaining whipped cream into chocolate mixture. Alternately spoon chocolate and mint mixtures into parfait glasses. Refrigerate until cold or place in freezer until firm. Garnish as desired. 6 servings. PEPPERMINT VARIATION: Substitute 2 tablespoons crushed hard peppermint candy and 1 to 2 drops red food color, if desired, for liqueur or mint extract and green food color. Garnish with chocolate curls, if desired. Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip