White Chocolate Mousse Parfaits

Directions

1. 1
   Mix gelatine, sugar and lemon zest in medium saucepan.
2. 2
   Stir in 3/4 cup of the milk; let stand 1 min.
3. 3
   Cook on low heat 5 min.
4. 4
   or until gelatine is completely dissolved, stirring occasionally.
5. 5
   Remove from heat.
6. 6
   Add chocolate; stir until completely melted.
7. 7
   Gradually add remaining 1-1/4 cups milk, stirring until well blended.
8. 8
   Refrigerate 30 min.
9. 9
   or until mixture is consistency of unbeaten egg whites, stirring occasionally.
10. 10
    Gently stir in whipped topping.
11. 11
    Spoon half of the gelatine mixture evenly into six 8-oz.
12. 12
    parfait glasses.
13. 13
    Top with the chopped cookies and remaining gelatine mixture.
14. 14
    Refrigerate 2 hours or until set.
15. 15
    Store leftover parfaits in refrigerator.