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.