Pastry Cream Filled Fillo Shells

In a large bowl, combine pudding, milk, and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large Ziploc bag or pastry bag. Squeeze out extra air and seal the top. If using a Ziploc bag, cut a hole in one corner of the bag to fit into the hole in the pastry. Pipe filling into each fillo shell. (This filling with thicken as you chill the pastries.) Garnish with fruit such as mandarin oranges cut in half, raspberries, strawberry slices, banana slices, etc.