Chill your tools: For best results, place your mixing bowl and beaters in the fridge for 10 minutes. Cold tools help the cream whip up faster and thicker.

Whisk the base: In the cold bowl, add the sugar-free pudding mix and heavy cream. Beat with a hand mixer on medium until it thickens into a smooth, pudding-like consistency, 1–2 minutes. If using almond milk, whisk by hand for 2 minutes until it sets.

Sweeten and flavor: Taste the mixture. If you want it sweeter, sift in powdered erythritol or allulose. Add vanilla extract and a tiny pinch of salt. Mix briefly to combine.

Fold in the topping: Add Cool Whip (or sugar-free whipped topping) and gently fold with a spatula until just combined. Don’t overmix—keep it light and airy.

Adjust texture: If it’s too thick, gently fold in 1–2 tablespoons almond milk at a time. If it’s too loose, chill for 15–20 minutes to firm up.

Serve or chill: Spoon into dessert cups. Serve immediately for a soft mousse, or chill 30–60 minutes for a firmer set.

Add toppings: Finish with fresh berries, a sprinkle of cocoa, sugar-free chocolate shavings, or chopped nuts.