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.
- 8 ounces cream cheese, softened
- 2 (3 1/2 ounce) packages instant pudding mix
- 3⁄4 cup milk
- 12 ounces Cool Whip, thawed
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
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!