Creamy Caramel-Peach Parfaits

2/3 cup caramel topping
1 container (8 ounces) frozen whipped topping, thawed
5 soft molasses cookies, broken up
1 can (29 ounces) sliced peaches, drained and cut into pieces
Additional soft molasses cookies, crumbled, if desired

Fold caramel topping into whipped topping in small bowl. Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs. Serve immediately, or refrigerate until serving.