I found it...here it is in case you want to use it....
Whimsical Bakehouse French Custard
This is pretty much pastry cream and whipped cream folded together.
In a saucepan, bring to a boil:
1 cup milk
1/4 vanilla bean (OR 3/4 teaspoon pure vanilla extract added AFTER pastry cream is removed from heat)
In a bowl of an electric mixer, on medium speed, beat until light and fluffy:
3 large egg yolks
1/3 cup sugar
pinch of salt
Add and mix to combine:
2 tablespoons cornstarch
Remove the vanilla bean from the milk, then slowly beat the hot milk into the yolk mixture. Return the mixture to the saucepan. Return to a boil over medium-low heat, stirring constantly. Boil for 1 minute on low heat, stirring constantly. ***If using vanilla extract: remove the saucepan from the heat at this point, and stir in the vanilla.
Pour the pastry cream into a stainless steel bowl and place over a bowl of ice water. Stir frequently until chilled. The cream will thicken as it cools. Alternately, cover the cream with plastic and refrigerate until cold. (that's what I do...just lay the plastic wrap over the surface so it doesn't form a 'skin' and put it in the fridge)
In the bowl of an electric mixer, whip until stiff:
1 1 /2 cups heavy cream
2 tablespoons confectioner's sugar
Gently fold the chilled pastry cream into the whipped cream.
Yield: 4 1/2 cups
I know the custard recipe sounds like a lot of work...but it's really not and it isn't that hard either, just sounds like it is. If you have all of your ingredients pre-measured & ready to go, it comes together rather quickly, actually. And I usually whip the cream beforehand, so it's ready to go when the pastry cream is chilled. If you're in a time crunch, I suppose you could use cool whip. This recipe is so worth it!!