Brown Sugar whipped topping

• 1 cup heavy cream, chilled
• ½ cup sour cream, chilled
• ½ cup brown sugar
• ⅛ tsp salt
• Chill mixing bowl and whisk attachment for 15 minutes (I used the freezer)
• Using a stand mixer fitted with the which attachment whip heavy whipping cream, sour cream, sugar and salt until combined on medium to high speed.
• Cover with plastic wrap and refrigerate until ready to serve, at least four hours or up to one day.
• Stirring once or twice during the chilling process.
• Before serving, using stand mixer, fitted the whisk attachment,whip mixture on medium to low speed until foamy and whip until soft peaks form for 1-3 minutes.
• Place cookie crumbs into jar and pack tightly.
• Spoon pudding mix over crumbs and chill mixture until ready to serve
• Once ready to serve spoon whipped topping onto the pudding mix and garnish with more crumbs, if you like.