Desperately Need Help With Costco Vanilla Cheesecake Filling

Baking By alisapoly Updated 23 Jul 2010 , 12:12pm by CandyLady

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alisapoly Posted 22 Jul 2010 , 11:04pm
post #1 of 3

Please if any one can help me I have been searching days on end for Costco's recipe for their Vanilla Cheescake mousse filling. I have a cake for this weekend and I can't find it. I have found the recipes listed here for costco mousse but it isn't the vanilla cheesecake version because with vanilla or french vanilla pudding the color comes out very yellow. As for the recipe listed that requires Knox and Dream Whip I don't know if that can be used for a non refrigerated cake covered in fondant. It doesn't seem like the recipe they use.

If anyone knows could you please be of a helping hand icon_cry.gif

2 replies
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karabeal Posted 22 Jul 2010 , 11:20pm
post #2 of 3

I got several hits when I Googled for it. I assume you've done that . . .

But I imagine that whatever filling Costco uses, it contains fresh dairy ingredients because they always instruct you to refrigerate their cakes. So even if you find the "right" recipe, I'm not sure you want to put it in a non-refrigerated cake.

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CandyLady Posted 23 Jul 2010 , 12:12pm
post #3 of 3

here is one I posted on the Wilton website years ago...I am making it this weekend as well for a cassata cake...filled with this filling, a fresh strawberry filling and frosted i whipped cream...good is yummy!
Sorry guys....could not find it. This has to be refrigerated as well as any cake you put it in. Makes about 3 cups cake filling and keeps 2-3 days in fridge. Can be made ahead and frozen (that and rebeat before using).

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. (Recipe courtesy of Carol Chisholm.) Delicious, creamy, not too sweet and sturdy enough now to squish out from between layers. ENJOY!!!!!! Pat in OHIO

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