Not usually a fondant baker, but I need a shelf stable GOOD filling for chocolate and white cake. My usual filling, I refrigerate. Under fondant, I am unsure. Can I use raspberry filling, even with "counter top" storage rather than refrigeration? Help? You pro know the cake chemistry much better than my guesses.
Can I use the 1 cup whipping cream, 1 cup milk, 1 pack instant pudding filling and not poison people? Help? 
I use the sleeve fillings for a non-refridgerated fondant cake. They have raspberry as well as many other flavors. I also whip up Rich's Bettercreme and fold in a fruit filling or crushed oreos, or something to make it more tasty. You can also use regular buttercream mixed with sleeve filling or crushed cookies or candy for variety without needing refridgeration.
Someone on Cake Central told me that they mix one jar of strawberry "All Fruit" jam with one box of strawberry jello. Don't add water to jello, just the powder. It's absolute delicious and everyone who has tasted it loves it. I've done the same with raspberry jam and jello. It's great too. I'm not a fan of jam in cake but I love this one.
Someone on Cake Central told me that they mix one jar of strawberry "All Fruit" jam with one box of strawberry jello. Don't add water to jello, just the powder. It's absolute delicious and everyone who has tasted it loves it. I've done the same with raspberry jam and jello. It's great too. I'm not a fan of jam in cake but I love this one.
Glad it worked out for you. 
Here's the link to the recipe:
(Scroll down.)
http://whatscookingamerica.net/PegW/CakeFilling.htm
HTH
Thanks for the ideas... had weird "error" messages and couldn't get on CC, and when I posted this, I saw it posted like 4 times... 
. Hubby's computer seems fine, mine is spazzing on this site...
Check this link for info/ordering of sleeve fillings
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619073
Quote by @%username% on %date%
%body%