Pumpkin Butter Parfait


  • 1 (8 oz.) package cream cheese softened
  • 2 cups frozen whipped topping thawed
  • 1 box spice cake, prepared, baked and crumbled into pieces
  • 1 (9 oz.) jar Dickinson's® Country Pumpkin Butter
  • Frozen whipped topping, thawed for garnish
  • Pecans chopped


  1. BEAT cream cheese and whipped topping in small bowl.
  2. LAYER spice cake, cream mixture and pumpkin butter in six parfait glasses, in that order and ending with pumpkin butter. Garnish with whipped topping and pecans, if desired.

Yield: 6 servings