White Chocolate Raspberry Cream Cake Filling


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

Why I Love This Recipe

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.


Ingredients You'll Need

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


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