Add another layer of the vanilla pudding mixture, reserving about 1 cup for the final layer.Top with Nilla Wafer cookies, overlapping the outer layer of cookies on top of the pie crust rim.Add another layer of pudding so that it is level with the top of the pie crust. Fill the bottom of the baked and cooled pie crust with about one inch of the vanilla pudding cream mixture.Fold the vanilla pudding mixture and the whipped cream together until combined.In the bowl of an electric mixer with the whisk attachment, whip heavy cream and vanilla extract until stiff peaks form.Refrigerate at least one hour or until firmly set. Pour in dry instant vanilla pudding mix and whisk together until no lumps remain.
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