Earl Cooks Easy Lemon Crème Pie

Okay, as I have said before, I don't bake very often, and I didn't bake this. The reason I call it 'easy' is because I made it with 3 ingredients,  which I  had already and which served as my inspiration and then it just needed chilling time!. I went to my pantry (a.k.a. cupboard) looking for something that I needed to use before my wife threw it out (because she reads the sell by dates). What I found was Jello Lemon Crème Pudding and a pre-made graham cracker crust. The pudding even had a recipe on the side.

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Ingredients:
Fat Free Milk (1¾ cup)
Lemon Crème Pudding (1 box)
Pre-made Graham Cracker pie crust

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Instructions:
Step 1—In a medium bowl, mix pudding with milk
Step 2—Pour or spoon into pie crust
Step 3—Chill for at least 6 hours
Step 4—Top with whipped cream or cool whip

Results & What I Did Wrong & Would Change:
I tried whipping cream for the first time and it was a total failure! I used my immersion blender and it didn't work at all. My wife came to the rescue using her Kitchen Aid mixer. It didn't work great, because of my attempt, but it did make it better. I also learned that the whipped cream should not be applied too early. Next time I would put some extra creamy cool whip stirred gently into the pudding to give it more volume.