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Whisky Pumpkin Shortbread Parfait

Whisky Pumpkin Shortbread Parfait

  • 20 Minutes
  • 4 People
  • Easy
  • Favorite

Layers of whip cream, pumpkin spice pudding, and Walkers Shortbread. A great alternative to pumpkin pie! In partnership with Tidy Mom. note: whisky optional for a kid-friendly version

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Ingredients

  • Pudding
  • 1 3/4 cup cold milk
  • 1/4 cup Whiskey (*you can omit and just use 2 cups milk)
  • 1 - 4 cup serving box of JELL-O brand Pumpkin Spice Instant Pudding
  • Pecan Topping
  • 1/4 cup chopped pecans
  • 2 Tablespoons packed brown sugar
  • 1 Tablespoon melted butter
  • Whip Cream
  • 2 cups very cold heavy whipping cream
  • 1 tsp vanilla
  • 1/3 cup granulated sugar
  • Cookie Layer
  • 3/4 of a package Walkers Pure Butter Shortbread, crushed
  • Caramel Syrup for topping
Whisky Pumpkin Shortbread Parfait

Method

1
In a medium bowl combine dry pudding mix with milk and whiskey with a wire whisk for 2 minutes and then place in the refrigerator to set a little more.
2
In a small bowl mix pecans with melted butter and brown sugar and set aside.
3
Using a chilled bowl and whisk attachment (I put mine in the freezer for about 20 mins) whip cold whipping cream with sugar and vanilla on high until peaks form (approx 3 - 4 minutes).
4
Using a food processor and about 3/4 of a package of Pure Butter Walkers Shortbread pulse until fine or slightly chunky (you could also put the shortbread in a zipper bag and crush with rolling pin). I crushed them fine, but I think a little chunky would be even better!
5
Using individual serving cups, layer: pudding, crushed shortbread, whipped cream, pudding, crushed shortbread.
6
Top with a large dollop of whipped cream.  Sprinkle with candied pecans.  Drizzle with caramel syrup for topping.  Garnish with 1/2 shortbread cookie.

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