White Chocolate Raspberry Cream Cake Filling
  • Cooking Time: about 15 minutes
  • Servings: fills a 9-10" cake
  • Preparation Time: 1 hour 15 minutes
  • 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)
  1. Scald milk
  2. Dissolve gelatin in milk, let stand 5 minutes
  3. Add pie filling and bring to a boil stirring constantly
  4. Remove from heat, let stand 5 minutes
  5. Add white chocolate chips, stir to melt
  6. Cover with saran and refrigerate for an hour or more
  7. Whip the cream until very stiff
  8. Beat raspberry jam into cream
  9. Fold cream mixture in pudding
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.