Utilize a hand mixer to prepare the instant pudding according to the instructions provided on its packaging. However, substitute the milk ordinarily used with heavy whipping cream. This alteration is essential for achieving the desired mousse consistency.

Following the initial combination of the pudding mix and heavy cream, transfer the mixture to a refrigerator for a brief period. This step is crucial for allowing the flavors to integrate and the mixture to begin setting. After this cooling period, remix the contents until a notably thick consistency is achieved, indicative of a traditional mousse texture.

For storage, place the mousse into a container that can be securely sealed. This mousse can be preserved in the refrigerator for a maximum duration of two weeks. Alternatively, for a variation in texture and a cooling treat, the mousse may also be frozen.