24 Regular-size marshmallows (about 3 cups)
1 cup double-strength coffee
1 cup whipping cream, whipped
1/2 cup chocolate cookie crumbs
In a medium saucepan combine the marshmallows and the coffee. Cook and stir over medium heat until marshmallows melt. Chill until partially set. Fold the whipped cream into the marshmallow mixture. Chill again until partially reset. In parfait glasses, start with the coffee/mallow mixture and layer the mixture with the cookie crumbs so that there are at least three layers of the cookie crumbs. Top with the coffee/mallow mixture. Chill again until serving. Just before serving, add a dollop of whipped cream. Garnish, if desired, with a drizzle of Torani Mint or chocolate syrup, and top with a large chocolate shave or Andes Mint candy.