Cookies ‘n’ Creme Mousse Parfaits

Cookies ‘n’ Creme Mousse Parfaits

42 Hershey’s Kisses

1 1/2 C. miniature marshmallows or 15 large

1/3 C. milk

12 Hershey’s Nuggets cookies and Creme

1 C. cold whipping cream

6 Hershey’s Special Dark Miniatures

Whip cream for garnish

Remove the wrappers from the Kisses. Coarsely chop them. Combine milk and marshmallows in a small saucepan. Cook over low heat, stirring constantly until marshmallows are melted and smooth. Remove from heat and stir in chopped Hershey’s Kisses.

Stir until chocolate is melted and smooth. Cool completely to room temperature. Meanwhile remove the wrappers from the Nuggets and coarsely chop.

Beat the whipping cream until stiff in a medium size mixing bowl. Gradually fold in the cooled chocolate mixture. Using half of the mixture divide the mousse between 6 glassed. Sprinkle with the Cookies n Creme. Top with remaining mousse. Chill for 2 hours before serving. Top with whipped cream and the miniature dark chocolate.

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