Dissolve gelatin in nonfat milk. Let soften for three minutes. Heat slowly,.

over low heat, stirring constantly, until gelatin dissolves completely.

Chill in refrigerator or set pan in a bowl with ice water and stir until the.

mixture is the texture of yogurt.

Whip the gelatin and milk mixture with a mixer until it is the texture of whipped cream and set it aside. Mix the whipping cream and sugar together. Whip this mixture until peaks form. Add the vanilla. Fold one fourth of the whipped cream into the gelatin and milk mixture and fold until blended. Then fold this into the balance of the whipped cream. Use immediately.

This can be spooned on top of the pudding and allowed to sit on the.

refrigerator but it will become firmer.