"The Ladyfinger Specialist Since 1901"

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Ideas

1 can (15 ounces) solid pack pumpkin (not pie filling)

1/2 cup caramel ice cream topping

1 teaspoon cinnamon

1/8 teaspoon allspice

2/3 cup coarsely chopped pecans, divided

12 ounces frozen whipped dessert topping, thawed, divided

Stir pumpkin, caramel topping, spices and 1/2 cup of the pecans together until blended; fold in half of the whipped topping (6 ounces) and set aside.

Put aside 8 of the ladyfinger halves for garnishing; coarsely crumble remaining ladyfingers and fold into remaining 6 ounces of dessert topping.

Layer pumpkin and crumb mixtures in 8 one-cup parfait glasses, beginning with pumpkin, ending with crumb mixture and making 2 layers of each. Cover and chill at least 2 hours or overnight.

Toast reserved ladyfingers in oven or toaster oven; cut apart. Garnish each parfait with some of the remaining chopped pecans and stand a ladyfinger on top of each.