More Great Recipes: Cake | Filling

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)


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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