Pumpkin Parfait

Pumpkin Parfait

1 (15 ounce) canned pumpkin

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 container cream cheese, softened

1 package Biscoff cookies

1 large container Cool Whip

In a large bowl, cream together the pumpkin and cream cheese. Add in the brown sugar, cinnamon, and vanilla beating till smooth. Fold in 1/2 of the cool whip. To assemble the parfaits: Layer 1 cookie in the bottom of a large cup or small mason jar, top with pumpkin mousse, cool whip and then repeat.

**Tip: Place the pumpkin mousse in the Ziploc Bag and snip for easy filling of jars.