Step 1

Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk.

Step 2

After the pudding and heavy cream are well combined, place it in the refrigerator for a few minutes and then mix it again until it's super thick.

Step 3

Store it in a covered container in your refrigerator for up to 2 weeks. You can also freeze it! I usually freeze half of it, and refrigerate the rest. It's a really nice, cold treat frozen with a slightly different texture.