Prep 10 mins
Cook 0 mins
This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.
- Put all the ingredients in a large mixing bowl.
- Mix on low speed until ingredients are combined.
- Mix on high speed until soft peaks form, scraping sides of bowl often.
- Store tightly covered in the refrigerator for up to 3 days.
Thanks for the good idea, but I used s/f cheesecake pudding and that seemed to stop the yellow coloring. This is really good so thanks for sharing.
I've used this tip many times because it WORKS! I've used different puddings for different effects and it's all yummy. The taste using different ones is very subtle and does slightly alter the color of course, but I like having it just a bit different. Sometimes I add amaretto or kahlua to the cream too and it's fantastic. Why buy whipped grease when the real thing is SO easy and tastes SO much better.
This was so easy! Tastes good too! I think I have way too much to use up in 3 days though, does anyone know if I can freeze this?? Thanks for the brilliant recipe Heather!
I just wanted to update and say that this is still my go to recipe for whipped cream, for 3 yrs now it's never let me down! I've tried others that either flattened or separated by end of night, not this one, this truly keeps for a few days and tastes great! Thanks again!