More Great Recipes: Cake | Filling

White Chocolate Raspberry Cream Cake Filling


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Member since 2009

Serves fills a 9-10" cake | Prep Time 1 hour 15 minutes | Cook Time about 15 minutes

Ingredients

1& 2/3 cups milk
1 & 1/2 tsp of unflavored gelatin
1 3oz package vanilla pudding (not instant)
3/4 cup white chocolate chips
1/4 cup seedless raspberry jam
1/3 cup of whipped cream (measured already whipped)


Scald milk


Dissolve gelatin in milk, let stand 5 minutes


Add pie filling and bring to a boil stirring constantly


Remove from heat, let stand 5 minutes


Add white chocolate chips, stir to melt


Cover with saran and refrigerate for an hour or more


Whip the cream until very stiff


Beat raspberry jam into cream


Fold cream mixture in pudding


Pairs Well With


Notes

This is my own filling that I made up to go with a lemon sour cream wedding cake.

It's easy and quick using seedless raspberry jam in place of fresh raspberries. Some times I will use fresh raspberries sprinkled over top of the filling before I place the second layer on top.

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