Maple Cream Fluff

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 cup maple syrup
• 2 cups milk
• 1 cup heavy whipping cream
• 1 cup chopped pecans, toasted, divided
• 2 cups vanilla wafer crumbs (about 60 wafers), divided

1. In a large saucepan, soften gelatin in cold water; let stand for 1 minute. Cook and stir over low heat (do not boil) until gelatin is dissolved, about 4 minutes. Remove from the heat; slowly stir in syrup. Set pan in ice water; whisk in milk. Continue whisking until mixture has thickened, about 10 minutes; remove pan from ice bath and set aside.
2. In a bowl, beat cream until stiff peaks form. Fold in 3/4 cup pecans and the maple mixture. Sprinkle 1 cup wafer crumbs into a 13-in. x 9-in. dish; top with maple mixture. Sprinkle with remaining pecans and wafer crumbs.
3. Cover and chill for at least 6 hours or overnight. Refrigerate any leftovers.

unflavored gelatin, cold water, maple syrup, milk, heavy whipping cream, pecans, vanilla wafer crumbs

Taken from www.tasteofhome.com/recipes/maple-cream-fluff/ (may not work)