That's exactly why I don't keep it in the house, lol, that tendency to just grab a spoon and eat it like pudding! I usually only have it around if I want to do a quickie strawberry shortcake with an angel food cake from the bakery and sliced, sugared strawberries.

And I have none! Or nearly so.

Not a big fan of whipped-cream-based pies, but Momma used to make what we called Poke-n-Pour cakes. You bake a regular cake in a 9x12 pan (pyrex is best because you leave it inside to serve, but metal works, too) and when still warm take the handle of a wooden spoon and poke holes all over the cake. Mix up a batch of jell-o by using 2/3 the total water called for (all hot) and pour it over the aerated cake. Let it cool in the fridge. Then you make up a batch of instant pudding and mix it 1:1 with cool-whip, spread that over the cooled cake and then spread the remaining cool-whip on top.

Now I want one... lol