Peach Pie Cheesecake Parfaits

Ingredients

1 - 8 ounce package cream cheese, softened

1/4 cup brown sugar

1/4 cup caramel ice cream topping

1/2 cup Cool Whip + extra for garnish

1 - 21 ounce can peach pie filling

2 1/2 cups angel food cake cubes

mint leaves, optional

Instructions

1. Beat the cream cheese, sugar, and caramel until creamy. Fold in 1/2 cup Cool Whip.

2. Open the can of pie filling and pour into a bowl. Use a knife to cut the peach slices into smaller chunks.

3. Layer the cake, pie filling, and cheesecake in 6 - 6 ounce jelly jars. Top with extra Cool Whip and mint leaves before serving. Keep refrigerated.

Notes

*Feel free to use your favorite flavor pie filling in place of the peach.