• Prepare your Spiced Pumpkin Cream (recipe below), and place into the fridge to keep cold.
• To assemble the parfaits, place your glasses in front of you, in a row; add about 4 tablespoons worth of the granola into the bottom of each glass; next, pipe in about 4 tablespoons worth of the Spiced Pumpkin Cream over the granola, and then, pipe in about 3-4 tablespoons worth of the Cool Whip over that; repeat the layering process once again by adding a layer of the granola then the Spiced Pumpkin Cream, and finally, a generously piped dollop of the Cool Whip in the center of the top of the parfait; finish by drizzling a touch of Pumpkin Pie Spice Balsamic, and chill in the fridge for at least an hour before serving.

Spiced Pumpkin Cream Preparation:

• In a large bowl, add the room temperature cream cheese, gently blend till smooth and fluff; next, add in the 1 cup of pumpkin pie filling, and gently fold/blend that into the cream cheese; next, add in the sugar and brown sugar, blend those in well; finally, fold in the 1 cup of reserved Cool Whip, blending it in gently, but well; spoon the Spiced Pumpkin Cream into a piping bag, and place into the fridge to keep cold until ready to use.