Easy Bavarian Cream

Submitted by mandabears

"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."

 

• Ready In: 2hrs 5mins
• Ingredients: 4
• Yields: 1 cake

ingredients

• 226.79 g cream cheese, softened
• 2 (192.77 g) package instant pudding mix
• 177.44 ml milk
• 340.19 g Cool Whip, thawed

directions

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

Reviews

[batches101]

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.

 

[Chef Boggio]

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.

 

[kimberlyjeanmontoya]

I wasn't sure about picking this recipe at first cause the picture isn't that great, but it's the only one I use! I use this cream for almost every cake I do and it's cheap, quick and so easy! And delicious! Thanks so much! :D

 

[annlouise]

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!

 

[Becca P]

I was looking for a vegetarian version of Bavarian Cream and I got really excited to see this and try it. I followed the recipe exactly, but I was less than thrilled with the results. It tasted like pudding and Cool Whip and not a thing like the rich, creamy, fluffy Bavarian Creams I've had in the past. I tried to fix it, too, by adding powdered sugar and some vanilla powder, but the pudding flavor and Cool Whip prevailed. I ended up chucking the whole thing and using a mousse recipe to fill my cupcakes. Be warned, it doesn't taste anything like Bavarian Cream. It'd be better in a Boston Cream Pie. Perhaps using heavy whipping cream whipped up to stiff peaks as the fold-in agent would douse that greasy, cheap flavor from the Cool Whip.