Amaretto-Scented Pear Parfaits with Gingersnaps

3 large ripe Bosc pears, peeled and chopped
1/4 cup amaretto
1 tbsp. sugar
1 cup gingersnap crumbs, crushed
3 cups vanilla frozen yogurt, softened
1/2 cup sliced almonds, toasted

Combine first 3 ingredients; cover and chill at least 1 hour.

Spoon 1 tbsp. cookie crumbs into each of 8 tall glasses; top each with 3 tbsp.
pear mixture and 3 tbsp. yogurt. Repeat layers once, ending with the
yogurt. Top each with almonds.

8 servings