I was looking for a raspberry filling that was not too soupy and that didn’t soak into the cake as much. After several experiments I came up with this concoction. Since this became several customers’ favorite, hopefully you guys like it too.

Ingredients

  • 1 – 8 oz Cream cheese softener
  • 1/3 cup of milk
  • ½ cup confectioner sugar
  • 8 oz cool whip
  • ½ envelope Instant white chocolate pudding
  • 1 cup frozen or fresh raspberry

Instructions

    Mix the cream cheese and milk until smooth. Add the rest of ingredients and mix a high speed for couple of minutes. Can be refrigerate for up to a week.

    Tips: You may sub the raspberry for any other fruit.


Comments

Dizzymaiden Says... 26 Jul 2011 , 8:10am

does the cool whip become liquid? do you use this with frosting?

CasperCakeCreations Says... 26 Jul 2011 , 9:00am

I have only been able to find sugar-free white chocolate instant pudding, can this be used?

floursifter Says... 28 Jul 2011 , 7:10am

What is cream cheese softener?

Lillian09 Says... 28 Jul 2011 , 10:37am

Hi, to answer your questions; *The frozen cool whip (Thawed) doesn't become liquid, and I only used this as a filling. You can use your regular icing. * Regular instant vanilla pudding can be substituted for the white chocolate pudding * Softened cream cheese( room temperature) Hopefully this helps!

kika619 Says... 28 Jul 2011 , 5:51pm

do you mash the raspberries before adding them or just add them whole?

Lillian09 Says... 28 Jul 2011 , 7:52pm

Hi, yes you add them whole and blend well.

ycknits Says... 29 Jul 2011 , 2:53pm

This sounds delicious! Thank you for sharing the recipe. One question before I make it and decide whether or not to double the recipe.... have you tried freezing the filling?

Lillian09 Says... 29 Jul 2011 , 5:04pm

Hi ycknits! I have not tried freezing the filling yet, but have left it in the refrigerator for up to ten days with it staying fresh. :)

chellebell70 Says... 31 Jul 2011 , 5:21pm

How much did this make/wht size cake did you fill?

Babe1976 Says... 31 Jul 2011 , 7:08pm

Sounds delicious....will try it asap.

rillabella Says... 4 Aug 2011 , 6:21am

@Casper, Walmart carries the regular white chocolate pudding mix.

Aunt_Goose Says... 6 Oct 2011 , 5:50pm

Delicious! I could literally just eat it off a spoon. In fact, maybe I'm doing that right now....I'll never tell! ;) Awesome recipe Lillian, thanks for sharing! :)

DivaBaker Says... 10 Oct 2011 , 5:12pm

about how many cups of filling does this make? I'm making a cake for my neice's birthday party this weekend and i need to know how much supplies i need before i go shopping.

Mandygc Says... 16 Oct 2011 , 7:46pm

what size instant pudding pack do you use? and how much filling does this recipe make? thanks! sounds delicious!

Maishelle Says... 18 Oct 2011 , 5:16pm

I used this filling in a German Chocolate Cake last weekend. It was DELICIOUS! Thank you for posting this recipe. :) I plan on using this as my favorite raspberry filling and may try other fruits later on.

Janeene Says... 21 Oct 2011 , 8:17am

Recipe sounds great. Thanks so much for sharing it. Sounds yummy.

Luvbites Says... 10 Nov 2011 , 2:58pm

This sounds amazing and will be trying it tomorrow. Are you able to keep it out or does it need to be refrigerated? I will be using icing instead of cool whip.

srkmilklady Says... 4 Jan 2012 , 12:19pm

I am looking for the answer to the same question as Luvbites...how long can a cake be unrefrigerated with this filling?

rachelh37122 Says... 18 Jan 2012 , 8:54am

hi! i'm wanting to use this recipe (i'm substituting strawberries) as a filling in a devil's food cake. could i use chocolate instant pudding mix instead?

Lillian09 Says... 29 Jan 2012 , 4:09pm

Hi lady's! Sorry I took so long to answer your questions. The longest I have left a cake out unrefrigerated using this filling is two days. Also, I have never used a different chocolate pudding in this filling, if you do, please let me know how it comes out. Lastly, the pudding packet is 3.4 oz.

Lillian09 Says... 29 Jan 2012 , 4:30pm

Hi DivaBaker, sorry I took so long to respond. To answer you question, I have never measured how much the recipe produced. I have enough to do two 10" cakes.

WyoMom2b Says... 3 Feb 2012 , 9:24pm

I just made this with blackberries for the filling in a french vanilla cake and it is sooo delicious! I made 9 mini cupcakes with the extra batter, added a swirl of this filling and my husband and I devoured them all in minutes! So good, thanks for the recipe!

cpbaseballmom Says... 22 Jul 2012 , 8:39am

Thank you soooo much for posting this recipe. I was in need of something to fill a 1/2 sheet lemon cake for my husband's high school reunion and I knew I wanted raspberries. Everything else I looked at was runny and I did not want that. Because of the cool whip it was so light and fluffy. I had double batched it because of the size of the cake and I had to use the vanilla pudding since I could not find the white chocolate and it was excellent. Everyone at my husband's reunion absolutely loved the cake saying the filling was so light and airy and not overly sweet.I have enough lrft over for my grandson's birthday this week.....This will be my go to filling for raspberries forever (it is that good) Next time I will use the white chocolate pudding :)

Lillian09 Says... 29 Aug 2012 , 8:23am

Thank you all, for your nice comments,and for your rating! :)

whspr2ghst Says... 12 Sep 2012 , 8:20am

Made this for the first time and my bride and groom LOVED IT!! They want it in most of the cupcakes :) Thank you for this recipe. I will use it every time someone wants a raspberry filling! BTW.... my test run of this filled 24 + cupcakes.


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