- Bake pie shell according to package directions. In a medium-sized bowl, combine pudding mix and milk; mix well.
- In a small bowl, combine gelatin and water and beat with a fork until completely dissolved. Add to pudding mixture; mix well. Pour into pie shell and refrigerate 2 hours or until pie is firm.
- In a medium-sized bowl, with an electric beater on medium speed, beat cream and sugar 2 to 4 minutes, until stiff peaks form. Spread whipped cream over firm pie. Serve immediately or cover and chill until ready to serve.
Heavy cream whips up best if made in a chilled bowl with chilled beaters. So if you can, put the bowl and beaters in the refrigerator for about a half-hour before whipping.