Black Cherry, Gingersnap and Georgia Pecan Parfait

1. In a medium size re-sealable plastic bag, combine ginger snaps and 1/4 cup pecans; seal bag. With a rolling pin or large heavy spoon, gently pound mixture to crumble cookies and Georgia pecans. (The mixture should be somewhat coarse, not finely ground.) Set aside.
2. In a small bowl, mix all yogurt together. Add whipped topping and gently fold in to blend. Do not over mix.
3. To assemble in individual 6 to 8 ounce glass serving pieces, spoon 2 tablespoons gingersnap-pecan mixture into bottom of each glass. Top each with 1/4 cup yogurt mixture. Portion the chopped kiwi into each glass and top with about another 1/4 cup yogurt mixture to use all that’s remaining. Top each serving with remaining gingersnap-pecan mixture. Coarsely chop remaining 1/4 cup pecan halves and sprinkle on top for garnish.
4. Refrigerate parfaits at least 30 minutes or up to two hours. Serve chilled.

Recipe courtesy of the Georgia Pecan Commission