INGREDIENTS
- 4 - 6 Shortbread cookies
- 1 - 2 Skor/Heath candy bar
- 2 Cups Whipped Topping
- 1 Cup Pumpkin Pie filling
- as desired Caramel Sauce
- Small serving dishes / jars, capable of holding 1 cup of volume
INSTRUCTIONS
- In a plastic bag, add the shortbread cookies and smash them with a kitchen mallet or rolling pin into a medium fine crumb. Set aside
- In another bag, repeat the process with the candy bars but to a consistency of small chunks.
- In small serving dishes, spoon a few tablespoons of shortbread crumbs into the bottom of some serving dishes (or jars).
- Follow that with a few tablespoons of whipped topping. Smooth out the topping as much as possible.
- On top of that, spoon some of the pumpkin pie filling. Again, smooth out the filling as best you can.
- Add more whipped topping on top of the pumpkin filling – enough so that it reaches the top or even mounds on top of the dessert.
- Sprinkle the candy bar on top of the whipped topping
0 Response to "PUMPKIN TOFFEE CARAMEL PARFAIT"
Post a Comment