Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.

Ingredients Nutrition

Directions

  1. Mix together cream cheese and dry pudding mix.
  2. Slow beat in milk.
  3. Fold in Cool Whip.
Most Helpful

I recently had an order for a Boston Creme Pie, but the woman wanted sugar free and non fat. This was a good starting point for a filling after making some changes. I used sugar free pudding, but cut it down to 1 package because I didn't want it to taste fake and look yellow. (I think a second package of pudding would have made it dense instead of light and fluffy.) I used fat free nufchatel cheese in stead of cream cheese, and low fat milk. I also made sugar free/low fat whipped creme which I used instead because I don't believe in Cool Whip. I added Vanilla as well. It tasted great! The woman was very pleased with the taste and couldn't believe it was sugar free or fat free.

This is a great recipe alternative to bavarian cream. I was desperate to try it as I was making a huge cake, it was getting late and I was running out of time and patients so I really didnt want to have to make the real version of bavarian cream. Thanks for the secret, it really helped a lot and really does taste like a great bavarian cream.

I tried to make this recipe in two steps, but my cheap instant pudding really set up, and did not mix well with the whipped cream (instead of cool whip) that I used the next day. I agree with other reviewers that the pudding flavor really overwhelms the cream. I have never made real Bavarian cream, but I am willing to try now!