Pastry chefs often use gelatin to stabilize whipped cream and help it stay fluffy, but we found that the modified cornstarch in instant pudding mix works just the same and is even easier to use.
Scoop 1 cup of the whipped cream mixture into the eggnog pudding, folding gently until combined. Add 1 cup more of the whipped cream mixture and gently fold until the mixture is well combined and ...