Mini Pumpkin Parfait with Cranberry Caramel

Recipe courtesy of Chef Kat es, AL DI Test Kitchen

•1 package Ca fe Bistro Spek ula ti us Spice d Cookies

•1/2 cup Countryside Creamery Unsalted Butter, divided

•1/2 cup packed Baker’ s Corner Brown Sugar

•1/4cupwater

•1 cup Sweet Harvest Whole Berry Cranberry Sauce

•8 ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened

•1/4 cup Baker’ s Corner Powdered Sugar

•1 cup Baker’ s Corner 100% Pure Canned Pumpkin

•8 ounces Friendly Farms Whipped Top ping, divided

Place cookies in food processor and pulse to form fine crumbs.

In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.

To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.

Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.

In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.

To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.