I used the pudding all the time to make a filling. I use a small box of french vanilla, I make it with only half the milk, though I usually use 1/2 and 1/2. Once it is mixed I dump it in almost whipped cream. Try not to let it get too set or it can make lumps. I call it custard cream and people go crazy over it. I don't tell them what is in it, family secret!!! I also whip it into more barely whipped cream and make a custard sauce that is awesome. I am actually making it tomorrow for Christmas eve yule log. It is firm enough to slice the log without all of it oozing out. Great stuff, but keep it to yourself!

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