First, in a mixing bowl, whisk the package of pumpkin spice instant pudding with two cups of milk for about two minutes or until the pudding thickens. Set the bowl of pudding aside.

Next, add 20 ginger snap cookies to a food processor and crush until the cookies turn into crumbs.

Start layering the dessert in the glasses by adding the ginger snap crumbs followed by pudding, Cool Whip, and caramel topping. The size of your cups will determine the amount of each ingredient you put in but here are the amounts I used per cup (2T ginger snap crumbs, 3T pumpkin spice pudding, 2T Cool Whip, and 1T caramel topping). Repeat the layers.

Top with a ginger snap cookie. You can enjoy the parfaits immediately but I prefer to chill them in the refrigerator first before indulging.