Whiskey Pumpkin Shortbread Parfait

Ingredients

• 2 Tablespoons brown sugar packed
• 0.8  butter pure crushed
• 1 Tablespoon butter melted
• 0.3 cup granulated sugar 
• 2 cups cup heavy whipping cream very cold
• 1.8 cup milk cold
• 0.3 cup pecans chopped
• 1 cup box of jell-o- brand pumpkin spice pudding instant
• 1 tsp vanilla 
• 0.3 cup irish whiskey canned (*you can omit and just use 2 cups milk)

Equipment

• food processor
• bowl
• whisk
• rolling pin

Directions

1. In a medium bowl combine dry pudding mix with milk and whiskey with a wire whisk for 2 minuets 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
2. 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 mins)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!Put it all together: Using individual serving cups, layer; pudding crushed shortbread whipped cream pudding crushed shortbread top with a large dollop or whipped cream sprinkle with candied nutsdrizzle with caramel syrup or topping garnish with 1/2 shortbread cookie