Whisk together 2 (3.4 ounce each) boxes instant vanilla pudding mix with 1 ¾ cups whole milk until smooth. Scrape bottom of bowl and stir. Add 1 cup heavy cream. Whip with an electric mixer on high speed until light and fluffy, about 45 seconds.
Combine 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract in a medium bowl. Whip until stiff peaks form, about two minutes on high speed. Spread whipped cream over the pie.
Instant Pudding. Use instant pudding. Cook and serve pudding doesn’t work in this recipe.
Whipped Cream. Replace the whipped cream with 2 cups of whipped topping.
Nilla Wafers. If you want, break up a few of the cookies before stirring them into the filling.
Chill Time. It’s important to chill the pie for about four hours before serving. Doing this gives the cookies time to soften.