Apple Pie Shortbread Parfait

In a food processor, pulse Walker's Shortbread Fingers until they reach a sand-like texture. Set aside.

In the bowl of a stand mixer, add the cream cheese, sour cream (or Greek yogurt), sugar, vanilla, and cinnamon. Mix on medium speed until smooth and creamy.

In a separate bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

To assemble, use a small glass, a 13-oz jar, or a cup. Add 2–3 tablespoons of crushed shortbread to the bottom. Spoon in enough cheesecake filling to reach about ⅓ of the height of your container. Add an equal layer of Bonne Maman Apple Pie Filling.

Repeat the layers with more cheesecake filling and crushed shortbread. Top with a dollop of Apple Pie Filling, sliced fresh apples, and Walker's Mini Fingers.

Refrigerate parfaits for at least 3–5 hours before serving to chill and set.