1 package spekulatius spiced cookies
1/2 cup unsalted butter, divided
1/2 cup packed brown sugar
1/4 cup water
1 cup whole berry cranberry sauce
8 ounces pumpkin spice cream cheese spread, softened
1/4 cup powdered sugar
1 cup 100% pure canned pumpkin
8 ounces whipped topping, 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 to 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 to 3 times, depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.
Recipe courtesy of Chef Kates, ALDI Test Kitchen