Strawberry Cream Parfait

• 16 chocolate chip cookies (2 inch), divided
• 24 JET-PUFFED Marshmallows
• 2 Tbsp. water
• 1 pkg. (10 oz.) frozen sliced strawberries in syrup, thawed
• 1 Tbsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1. Halve 6 of the cookies; reserve for garnish.
2. Coarsely crush remaining 10 cookies; set aside.
3. Place marshmallows in large saucepan.
4. Add water; cook on medium heat until marshmallows are completely melted, stirring constantly.
5. Remove from heat.
6. Stir in strawberries and lemon zest.
7. Refrigerate 30 min.
8. Add 1 cup of the whipped topping to strawberry mixture; stir with wire whisk until well blended.
9. Alternately layer strawberry mixture and crushed cookies in 6 (6-oz.)
10. parfait glasses, beginning and ending with strawberry layers.
11. Refrigerate at least 1 hour.
12. Top with the remaining 1/2 cup whipped topping and reserved cookie halves just before serving.

chocolate chip cookies, jetpuffed, water, syrup, lemon zest, topping

Taken from www.kraftrecipes.com/recipes/strawberry-cream-parfait-54727.aspx (may not work)