Maple Cream Fluff

Directions

1. 1
   in a large pan, soften gelatin in cold water.let stand 1 minutes --
2. 2
   cook and stir over low heat.do not boil -- until gelatin is dissolved -- about 4 minutes --
3. 3
   remove from the heat and slowly stir in syrup, set pan in ice water, whisk in milk, continue whisking till mixture has thickened.about 10 minutes --
4. 4
   remove pan from ice bath and set aside.
5. 5
   in a mixing bowl, beat cream till stiff peaks form.fold in 3/4 cup toasted, chopped pecans and the maple mixture --
6. 6
   sprinkle 1 cup wafer crumbs in 13x9 baking pan --
7. 7
   top with maple mixture.sprinkle with remaining pecans and wafer crumbs -- and chill for at least 6 hours or preferable overnight --
8. 8
   refrigerate leftovers, of course.