Whisky Pumpkin Shortbread Parfait

Whisky Pumpkin Shortbread Parfait

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



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:

Caramel Syrup for topping


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: pudding, crushed shortbread, whipped cream, pudding, 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.