WHITE CHOCOLATE RASPBERRY CREAM CAKE FILLING

 

  • Cooking Time: about 15 minutes
  • Servings: fills a 9-10" cake
  • Preparation Time: 1 hour 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)

Directions

  • 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

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.

Categories: Cake  Filling 

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