I'm making a birthday cake for my sister this weekend, and I'd like to use the Costco filling. I read the recipe ... but need help with how to put it together. It says one cup whipping cream, one cup milk, 1 large pkg of pudding.
Am I supposed to whip up the milk and whipping cream, then add the dry pudding mixture? Whip them all up together, or am I supposed to make the pudding like on the box, and add to the whipped cream/milk mixture??
Your help is very appreciated!!
I'd whip them all together. I've never made that version, but I've used the 2c whipping cream to small box of pudding recipe, and that's how I do it.
I haven't tried this recipe, but I copied it down from a Costco filling thread. I thought it sounded really good and like it would make a good match to the real filling, which I think has a cream cheese taste to it.
Sorry that I can't give credit to the original poster of this recipe, I didn't copy that part 
Costco cream cheese filling
1 Pkg Jello Instant French Vanilla Pudding
1 Envelope Dream Whip
1-1/2 cups light cream
4 oz Philadelphia Cream Cheese softened
2 tsp pure vanilla extract
1 tsp Knox unflavored gelatin
1/4 cup cold water
Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins ad turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water.
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