Cookie Crunch Parfait by Gracie

What’s in it:
1/4 bag of Ghirardelli milk chocolate chips
1/4 bag of Ghirardelli semi-sweet chocolate chips
3/4 cup cream
8 Oreos, blended
1 1/3 teaspoons melted butter
3/4 gelatin powder
2 tablespoons water
1 tablespoon caramel syrup
1 cup whipped cream
1/2 teaspoon mint extract
14 glasses, 6-8 oz in size
What you do:
1. Melt chocolate and cream in microwave. Whisk until there are no lumps.
2. Blend 8 Oreos to create dust
3. Add melted butter to mixture and put into the bottom of the 14 glasses and freeze for 5 minutes
4. In a separate bowl combine gelatin powder with water and put into chocolate mixture.
5. Add in the the caramel syrup and refrigerate for 9 minutes.
6. Fold in whipped cream and mint extract until there are no lumps. Put in glasses on top of the Oreo mixture.
7. Freeze for 15 minutes.
8. Top with whipped cream, half Oreo and and basil leaf