Okay, here is another posting (I might wear out my welcome here if I keep asking questions!)

I am making a jello pudding filling for a cake and I was wondering can I add a small packet of plain gelatin to the pudding mix to make it firmer? I'm afraid that just by itself it will be too soft/loose for a filling. Or maybe add cream cheese to thicken it perhaps?

I use Whipping cream instead of milk. And in some instances I make the pudding according to the box and then fold in a package of cool whip. Then I make sure I refridgerate them until they firm up more.

I haven't had any problems with them being too loose so far. Infact just the other day I had to cut some of my own cakes(I can't handle doing that) and I was surprised that it actually held up even better than I thought it would.


C.C.C.

Use less milk. Also, the cake will absorb some of the moisture from the filling.

I use white chocolate instant pudding for a filling sometimes and just let it set up a bit, then it should be thick enough for a filling.........just make sure you keep the cake refrigerated. And, you can't possibly wear out your welcome here..........post all questions you have the people here are the friendliest and most helpful people you can find!

cool whip and fold it in

I use heavy whipping cream instead of the milk. Then just whip it to the consistency I want. Works great, tastes delicious!

Edited to add....Here is the link to the recipe where I got the idea to use the heavy cream...

http://www.cakecentral.com/cake_recipe-2425-Cheesecake-Mousse.html

Thanks for the link, NewbeeBaker!!! It sounds delicious! Do you use the 4 serving size package of instant pudding?

i use a smal box of pudding ans a pint of whipping cream. i put it all in my mixer and just whip it up until it thickens. stays nice and firm in cake

How many layers of filling will the 4oz work for?

its enough for a for a 3 layer 8 or 10inch cake

Thanks for the post...was wondering the same thing myself.

I also use the small box of Jello instant pudding and a pint of whipping cream and it is wonderful, especially the white chocolate Jello!

I was taught in my first wilton class to mix in an 1/2 box of pudding mix to 4 containers of instant pudding for a quick and tasty filling, but I'm gonna have to try the whipping cream method!

Cool whip is fantastic with instant pudding! I usually make the instant pudding with 1 cup of milk and then add cool whip to my liking. Yes, that means I get to sample several times before I am done. Ha Ha.
I also like to use this combination when I am making a trifle. This mixture layered with pound cake and a fruit or pie filling. Everyone thinks you made the whole thing from scratch. Frozen pound cake, fruit filling, and pudding mix, what could be easier or look more elegant in a glass trifle bowl. I know I got a little off topic but before I started combining cool whip and pudding I never touched the stuff. Now whenever cool whip is on sale it goes in my cart.

Cool whip is fantastic with instant pudding! I usually make the instant pudding with 1 cup of milk and then add cool whip to my liking. Yes, that means I get to sample several times before I am done. Ha Ha.
I also like to use this combination when I am making a trifle. This mixture layered with pound cake and a fruit or pie filling. Everyone thinks you made the whole thing from scratch. Frozen pound cake, fruit filling, and pudding mix, what could be easier or look more elegant in a glass trifle bowl. I know I got a little off topic but before I started combining cool whip and pudding I never touched the stuff. Now whenever cool whip is on sale it goes in my cart.

If you add a thin layer of jam to your cake before you add the filling it will stop the filling being absorbed so much into the cake.

I also heard that you can use a thin layer of buttercream!

Wow! It seems that cool whip is the way to go! Thanks everyone!!

Ok, I think I am going to try the pudding filling this weekend. Do I need to refrigerate the cake if it has a pudding filling?

Yes I would. This way you don't have to worry about the creams breaking down as fast.

But I also wait til the last possible moment to fill and decorate it. That way it doesn't have to be refridgerated for too long.

C.C.C.

Buy Dream Whip whipped topping mix.  There is a recipe on or in the box for "fluffy frosting" made with Jello Instant Pudding.  I've been using it for years and it always works.  I use the White Chocolate pudding/Dream Whip combo as a topping for lemon cheesecake.  I'm tellin' ya.  S'good!