Whiskey Pumpkin Shortbread Parfait

Whiskey Pumpkin Shortbread Parfait


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 butterWhip 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


Yields 3 - 4 servings

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.

In a small bowl mix pecans with melted butter and brown sugar and set aside.

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).

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!

Using individual serving cups, layer:
Crushed shortbread
Whipped cream
Crushed shortbread

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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