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.
- 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
- 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.