I WAS GOING TO ADD HEAVY CREAM TO THE PUDDING. SHOULD I JUST ADD IT WITH THE MILK OR WHIP IT FIRST? Also, has anyone ever used packaged meringue mix? I found some called Saurers brand. I'm not good at separating eggs and hate to waste that many. Also, can you use the ones in the dairy dept that they sell all egg whites, like the no-cholesterol eggs? Thanks, guys.