Maple Cream Fluff

• 2 (1 ounce) envelopes unflavored gelatin
• 1/2 cup cold water
• 1 cup maple syrup
• 2 cups milk
• 1 cup whipping cream
• 1 cup pecans, toasted, chopped
• 32 vanilla wafers, crumbs

1. in a large pan, soften gelatin in cold water.let stand 1 minutes --
2. cook and stir over low heat.do not boil -- until gelatin is dissolved -- about 4 minutes --
3. remove from the heat and slowly stir in syrup, set pan in ice water, whisk in milk, continue whisking till mixture has thickened.about 10 minutes --
4. remove pan from ice bath and set aside.
5. in a mixing bowl, beat cream till stiff peaks form.fold in 3/4 cup toasted, chopped pecans and the maple mixture --
6. sprinkle 1 cup wafer crumbs in 13x9 baking pan --
7. top with maple mixture.sprinkle with remaining pecans and wafer crumbs -- and chill for at least 6 hours or preferable overnight --
8. refrigerate leftovers, of course.

unflavored gelatin, cold water, maple syrup, milk, whipping cream, pecans, vanilla wafers

Taken from www.food.com/recipe/maple-cream-fluff-127722 (may not work)