Pour 1 cup of the water into small saucepan. Add mints. Bring to boil on medium
heat; cook until mints are completely dissolved, stirring constantly. Add to dry
gelatin mix in medium bowl; stir for 2 minutes until gelatin is completely dissolved.
Stir in remaining 3/4 cup water. Remove 1 cup of the gelatin; set aside at room
Refrigerate remaining gelatin for 45 minutes or until slightly thickened (consistency
of unbeaten egg whites).
Add 1/2 cup of the whipped topping to slightly thickened gelatin; stir with wire
whisk until well blended. Pour evenly into four parfait or dessert glasses.
Refrigerate for 20 minutes or until gelatin is set but not firm (gelatin should
stick to finger when touched and should mound).
Pour reserved gelatin evenly over creamy layers.
Refrigerate 3 hours or until firm.
Top with the remaining 1/2 cup whipped topping just before serving.