Ok, I give up!

I want to make a creme filled cake. I have been making a cake that is a little denser (that I usually use for character molds), and I want to make it multi layered (4-6 layers) so I torte it. But instead of buttercream (which sometimes is just too sweet!) I want to do a creme filling. I have made various kinds, and cannot seem to find one that is thick enough, that doesn't just run out the middle of the cake! I love this recipe I have that uses cool whip and vanilla pudding..I have tried adding powered sugar to it (it makes it too sweet) have tried letting it sit in the fridge for a while (still not thick enough) Any ideas? How are you guys doing it?

Thanks and have a happy holiday to everyone!!

Lorie

when you make the vanilla pudding use less milk...

my package calls for 2 cups so i use 1 1/2 and it comes out nice and thick.

I agree with cakefairy its the fastest why to make a good cream filling.

Have you tried the filling from the Giant Ding Dong cake that is listed in the recipe section? It is very good and holds it "shape" too and isn't "runny" at all

I have been using a mousse type filling that is so delicious and very easy. White chocolate instant pudding box & one pint of heavy whipping cream. Mix both together til stiff. You can substitute any kind of pudding.

I used the Giant Ding Dong filling recipe this week to fill a choc jelly roll. I then covered it with ganache. I really like that filling, but don't forget it has to be refridgerated.

Thanks I will try that!