Pumpkin Parfaits with Spicy Ginger Cookie Crumble

Directions

1. In a mixing bowl, whip cream to stiff peaks using an electric mixer fitted with the whisk attachment. Set aside.
2. In another bowl with the same electric mixer/whisk setup, whip Farm Boy™ Mascarpone Cheese and icing sugar until light and fluffy.
3. Slowly fold whipped cream into mascarpone mixture using a rubber spatula.
4. Gently fold in Farm Boy™ Pumpkin Butter just until combined.
5. Transfer mixture to a piping bag fitted with a large circular tip, or into a resealable plastic bag with a bit of the corner snipped off.
6. To assemble the parfaits, start with a layer of Farm Boy™ Gingersnap Cookie crumbles in the bottom of each serving dish, then pipe a layer of the pumpkin cream, and continue alternating until filled to the level you choose.
7. Refrigerate 2-4 hours before enjoying, or overnight.