Refrigerate whipped cream until ready to use. Place cream in the bowl of a stand or hand mixer. Whip on medium until just before soft peaks begin to form. Add sugar a tablespoon at a time until it is fully incorporated add vanilla extract until combined. In a large bowl add the boxed lemon pudding and cold milk. Whisk until the mixture is like pudding refrigerate for 15 min to help thicken it up a little bit. In a pint mason jar or bowl layer of the cake with the pudding and whipped cream. Repeat until jar or bowl is filled. Top with a lemon wedge and a piece of cake.
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