1 cup heavy whipping cream 1/3 cup sugar one box any flavor pudding mix
With a mixer whip the cream slowly adding in the sugar until thickened. Not quite as thick as you would for whipped cream topping. Fold in the dry pudding mix until well combined. Refridgerate for about 10-15 mins to let set up to a nice thick mousse.
I need 2 different flavors peach and raspberry. Any advise on how?:-)
You may need to adapt a white chocolate mousse to the fruit flavors you are looking for.
The mousse recipe I use is chocolate, sugar and egg yolks cooked in double boiler, then folded into whipped egg whites, then that mixture into whipped cream. Set up in cooler overnight. Not sure how you would adapt to a cake filling, but at least it is a start. :)