Peach Passion Parfaits

40(2 1/2") gingersnaps
2 cups milk
2 pkgs(3.4 oz each) instant vanilla pudding mix
1/2 tsp vanilla extract
2½ cups whipped topping
2 jars Peach-Passion Spread or
Peach Passion Conserves


In food processor, process half the cookies until finely ground. If you don't have a processor, put the cookies in a sealed plastic bag and crush them with a rolling pin. Break the rest up into pieces.
In approximately 12 tall glasses, layer cookie crumbs, pudding mixture, peach-passion spread, cookie pieces and whipped topping. They can be made up to one day ahead and refrigerated.

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