Instructions: Combine sugar and cornstarch in a small saucepan. Gradually stir in milk and egg substitute. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil 2 minutes or until thickened.

Remove from heat; stir in creme de menthe. Let cool; fold in whipped topping.

Spoon 2 tbsp custard mixture into each of 2 (6 oz) parfait glasses.

Sprinkle about 1/2 tbsp graham cracker crumbs over each custard mixture; repeat layers, using remaining custard mixture and crumbs. Garnish with candy, if desired. Cover and chill.

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