Ingredients
- 20 Pumpkin Snickerdoodle Cookies
- 2 8 oz. packages of cream cheese (softened)
- 1/4 c. milk
- 1/4 c. brown sugar
- 3/4 c. powdered sugar
- 1 t. cinnamon
- 1 1/2 c. Cool Whip topping
- 1 c. cinnamon chips (optional)
- 1 3.4 oz package of Jello Pumpkin spice instant pudding
- 2 c. cold milk
- 4 Ball Mason Jars
Instructions
Break the cookies into several large pieces reserving 4 and place them all aside and prepare the cream cheese filling
Prepare the cream filling by placing the cream cheese in a medium mixing bowl and mixing it at medium speed until smooth. Add the milk, brown sugar and powdered sugar and blend until smooth. Carefully fold in the cool whip until well blended. stir in the cinnamon chips if desired. Cover and store in the refrigerator until ready to assemble the parfaits.
Make the instant pudding according to package directions and place aside.
Assemble the parfaits by placing the broken pieces of two cookies into the bottom of each jar.
Drop two spoonfuls of cream cheese filling and then two spoonfuls of pudding. Repeat this process two more times ending with a dollop of cream filling at the top.
Screw the lids on the jars and store in the refrigerator until ready to serve.
To serve, unscrew the tops and place a cookie in the top of each jar!
Any leftover parfaits should be stored covered in the refrigerator.
Note
Source recipes -Here-
