Ingredients

• 1 cup Dean’s Heavy Whipping Cream
• 2 tablespoons sugar or powdered sugar
• ½ teaspoon ground cinnamon
• 8 ounces bakery pumpkin bread, cut into bite-size pieces (about 2 cups)
• Ground cinnamon, for garnish

How to

1. In large mixer bowl beat whipping cream at medium high speed until soft peaks form. Add sugar and cinnamon; continue beating until stiff peaks form.
2. To make each parfait, place about ¼ cup pumpkin bread pieces in bottom of 12-ounce old-fashioned or parfait glass. Top with about ¼ cup cinnamon whipped cream.  Repeat layers.
3. Garnish with sprinkle of cinnamon, if desired.

Tip:  Parfaits can be made ahead.  Cover; refrigerate no more than 24 hours.

Tip:  Parfaits can be made with other festive breads such as cranberry or gingerbread.