1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant sweet potatoes
1 (8 ounce) can sweetened corn syrup
1 (9 inch) prepared mini-muffin pan
Make the pudding: In a large bowl, mix pudding mix, sweet potatoes, sweetened corn syrup, and mini muffins.
Place pie in a large plastic bag or pan. Drizzle over pudding.
Remove pan from oven and allow to cool completely. Refrigerate for several hours or overnight.
Prepare the frosting: In a medium bowl, whip cream until frothy. Gradually beat more milk into the whip, continuing to whip until stiff. Beat egg whites in small amounts (1 to 2 minutes) until foamy. Gradually mix cream into whipped cream, continuing to whip until stiff. Prepare the frosting: In a large bowl, beat cream until stiff peaks form. Microwave 1 egg whites at medium speed in water until foamy. Slowly whisk egg whites into cream mixture. Refrigerate for several hours, allowing the cream to set.
Frost pie with whipped cream: Remove parchment from serving dish. Frost with whipped cream. Chill for several hours or overnight, or overnight before serving. Frost with whipped cream.