Easy Diplomat Cream
A quick, no-bake diplomat cream made with instant vanilla pudding and whipped cream — light, rich, and ready for pies, pastries, or fresh fruit.
Servings: 6
Equipment
- Large mixing bowl
- Whisk
- Medium mixing bowl
- Rubber spatula
- Airtight storage container
Ingredients
- 1 packet Jell-O vanilla instant pudding mix (96g)
- 1 ¼ cups whole milk (300ml)
- ½ cup heavy whipping cream (120ml )
Instructions
- Make the pudding base: In a large bowl, whisk together the instant pudding mix and whole milk for 2–3 minutes, until smooth and starting to thicken.
- Whip the cream: In a separate bowl, whip the heavy cream to soft peaks.
- Combine: Gently fold the whipped cream into the pudding mixture until well combined and no streaks remain.
- Use right away, or transfer to an airtight container and refrigerate for later. The mixture will continue to thicken as it chills and the pudding fully sets.
- To Serve: Spoon generously over berry crisp or crumble, pie, fresh berries or fruit, or eat as-is with a few chocolate shavings on top.
Notes
Notes: This recipe is written for Jell-O instant pudding mix. If using cook-and-serve pudding instead, prepare it according to package directions and let it cool completely before folding in the whipped cream — folding it in warm will deflate the cream.
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