How can I make a pudding filling thick enough not to "squish" out when I put another tier on top of it?

Suggestions OTHER than using the ready-made pudding packs, please.

Do you think just cooking it with less milk would do the trick?

I make it with slightly less milk and then whip cream in a sep. bowl - then fold them together...the whip cream lightens it but gives it more stability.

I usually put a "dam" of icing aroung the very edge of the bottom layer. I use a pastry bag with part of the coupler on the inside and but no tip and I haven't had any problems at all.

I also put a frosting dam around the end of the cake, and I make instant pudding with either 1 cup (very thick pudding) or 1.5 cups for a filling. I do not use the full amount of milk the box calls for (2 cups).

Box of instant or the kind you cook on the stove?

I used the cheesecake pudding mix and used heavy whipping cream instead of milk. Made it more "mousse-like" and delicious!

I use the heavy whipping cream too with a box if instant pudding...it does make it nick and thick...

i prefer cooked pudding made w/ only 1/2 the milk.

(hmmm...will have to try the cream)

I always use less milk than called for, always do the instant (the cooked doesn't seem to work well for filling), and combine with whipped Pastry Pride or Dream Whip....

great mousse like filling....

I also use half cream, half milk.

I use instant - too lazy for cooked!

just wondering how much dream whip you add to the instant pudding, do you add it all together and add milk, or do you whip the dream whip seperate and add to prepared instant pudding

has anybody ever had there pudding icing leave a thin watery layer that effected the decor. what did I do?[/i]

Yes I did mean on top, maybe I should just stick with the regular. I have used it for filling also my little trick is to beat in a little cream cheese it thickens and taste heavenly.