1 small box Jell-O Vanilla Cook and Serve pudding (not instant!)
1 ½ cups milk (whole milk is best, but 2% will do)
½ cup whipping cream
½ cup toasted chopped hazelnuts (filberts)
Sherry or Vin Santo
Cook the pudding mix and milk in the microwave until thickened. Place a sheet of plastic wrap directly on top of the pudding to prevent a skin from forming as it cools. Whip ½ cup cream (don’t add any sugar), and fold into the chilled pudding.
Chop the hazelnuts and then toast them for 3-6 minutes in a 350 oven until they are nicely browned. Cool.