Pudding Whipped Cream Filling
1 cup heavy whipping cream
1-2 tbsp instant pudding mix (vanilla)
8-10 tbsp powdered sugar
1 tbsp vanilla extract (reduce to 1/2 tsp to 1 tsp if using a flavor such as chocolate)
1/4 tsp unflavored gelatin
Put metal bowl and beaters into freezer for 10 minutes.
Pour cream into bowl and begin whipping. Before the cream gets to soft peaks (it is getting thick but still liquidy), add in the instant pudding. Continue to beat to soft peaks and then add in the sugar and extract. Beat some more and then add gelatin. Beat until stiff peaks/firm.