I need an easy raspberry filling for a cake I need done by tomorrow AM. Please, anyone?????

There is a canned raspberry pastry filling that you can get in most grocery stores. The brand name is SOLO. I've used it numerous times and it is great. You don't have to add anything to it - just use as is.

a few weeks ago I just mixed seedless rapsberry jam with vanilla buttercream and it was yummy!

Ditto on the Solo - that's what I use, it's delicious. You can find it either in the baking isle or in the canned fruit isle of the grocery store. If all else fails, use a high quality raspberry jam spread.

I just made a Black Rasberry mousse for a chocolate cake over the weekend. I used 1-8oz pkg of cream cheese, It called for Polander all fruit seedless spread (I used Smuckers) not sure of the size, and one pkg of cool whip.
You mix the cream cheese until soft, add the fruit and then fold in the cool whip. I let it sit in the fridge for a bit to kinda "harden up" Not actually harden.
But everybody RAVED!!!! about the mousse. I had enough to spread on a 9x11 cake.
Hope it helps

You people are fantastic. I have never heard of the Solo brand, but you know if you'e not looking for something you miss it. I'll check it out on my lunch in a few minutes. Thank you, Thank you.

If I can't find it, I'll try the one of the other great choices you have given me.
Thank you, SOOO much.

KK

You people are fantastic. I have never heard of the Solo brand, but you know if you'e not looking for something you miss it. I'll check it out on my lunch in a few minutes. Thank you, Thank you.

If I can't find it, I'll try the one of the other great choices you have given me.
Thank you, SOOO much.

KK

I use Seedless Raspberry Jam mixed with buttercream icing. It tastes great!

I also like the raspberry jam mixed w/BC...but I lOVE it mixed w/Ital. Merg. BC!!!

Thank you everyone. You have all been very helpful. Isnt' it great to be able to receive help so quickly from such a wide range of people and experience. I just love this sight. Again, thank you!!

I actually just use plain seedless rasberry jam.