not shake. i know it is human nature to shake the crap out of anything before you open it, but stop yourself. when you open the can, there should be a layer of water/oil on top. pour that off and discard and eventually you should reach a solid white cream. this. this is what you want to make your whipped cream. get your hand or stand mixer and beat the cream with the vanilla until it becomes fluffy and creamy, 2 minutes at least. chill until ready to serve, or you could smear it on top of your pudding. i personally like my cream on the side.
chill your pudding for 