Ingredients Jump to Instructions ↓

  1. 2 envelopes unflavored gelatin

  2. 1/2 cup cold water

  3. 1 cup maple syrup

  4. 2 cups milk

  5. 1 cup heavy whipping cream

  6. 1 cup chopped pecans, toasted, divided

  7. 2 cups vanilla wafer crumbs (about 60 wafers), divided

Instructions Jump to Ingredients ↑

  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. 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. Cover and chill for at least 6 hours or overnight. Refrigerate any leftovers. Yield: 12-15 servings.


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