1 1/2 c. miniature marshmallows
1/3 c. milk
1/4 tsp. almond extract
6 to 7 drops red food color
40 milk chocolate kisses, unwrapped (reserve 4 for garnish)
1 c. heavy whipping cream

Combine marshmallows and milk in small saucepan. Stir constantly over low heat until marshmallows are smooth and melted. Remove from heat. Pour 1/3 cup marshmallow mixture into medium bowl; blend in almond and food color. Set aside. Add 36 kisses to remaining marshmallow mixture; return to low heat. Stir until kisses are melted. Remove from heat; cool to room temperature. Whip cream until stiff; fold 1 cup into chocolate mixture. Gradually fold remaining whipped cream into almond mixture. Fill parfait glasses about 3/4 full with chocolate mixture; top with almond cream. Chill 3 to 4 hours. Garnish with reserved kisses. Yield: 4 servings.