2 cups Hood 

whipping cream

1⁄4 cup Big Y sugar

1 Tbsp. Big Y pure vanilla extract

1 cup fresh peaches, cored and finely chopped 

1 cup peach preserves

1 tsp. Big Y 

ground cinnamon

6 Tbsp. Garelick Farms 

1% milk 

3⁄4 cup almond nut granola

Place electric mixing bowl and beaters in the freezer for 15 minutes or until nice and cold. Add whipping cream to bowl and beat over medium speed until the cream is slightly thickened. Add sugar and vanilla and continue to whip until cream forms soft peaks. Do not over whip; the cream will become stiff and curdle; set aside.

In a medium bowl, combine fresh peaches, peach preserves and cinnamon; 

mix until well combined. 

Put a large dollop of peach mixture in the bottom of six 8-ounce parfait glasses.

Layer each with whipped cream, 1 tablespoon milk, 1 tablespoon granola, peach mixture, whipped cream then finish with 1 tablespoon granola.