SunButter Fudge Parfait

1 (8oz) jar chocolate fudge topping (check package allergen statement)
6 oatmeal chocolate chip cookies, store bought or homemade (check package allergen statement)
3/4 cup SunButter^® Creamy
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 ounce cream cheese, softened
1/2 cup cold heavy cream, divided
1 tablespoon powdered sugar

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

1. Loosen jar top on chocolate fudge topping and place in heat proof pan. Fill pan with hot water so water covers bottom half of jar; set aside.
2. Make cookies or crumble store-bought cookies into bite size pieces; set aside.
3. In medium mixing bowl, combine SunButter, vanilla, salt, cream cheese and 1/4 cup of the heavy cream. Mix with hand mixer until smooth and creamy. Add the remaining 1/4 cup of heavy cream and whip until mixture is light and fluffy. Add powdered sugar and whip until smooth, light and fluffy.
4. To assemble, line up 8 jars or glasses. Add one-third of the cookie pieces to bottom of each glass. Top with SunButter mixture and drizzle on fudge sauce. Top with another one-third of cookies pieces, SunButter mixture and drizzle of fudge sauce. Top with final one-third of cookie pieces and drizzle with remaining fudge sauce.
5. Serve immediately or refrigerate for up to 24 hours.