Monday, February 27, 2012

Pineapple and Cream filling

Pineapple & Cream filling

1 small box vanilla pudding
2 c. whipping cream (not a whipped topping such as Cool Whip)
1 (15.25 oz.) can crushed pineapple, DRAINED.   I did not need the whole can.

Stir together the pudding mix and whipping cream.  You are using the whipping cream to make the pudding, rathen than milk.  The mixture will become very thick.  You can whisk by hand, or with handheld mixer.  Fold in crushed, drained, pineapple until it is a spreadable consistency.
This is a wonderful filling in white and yellow cakes!  If you are not a fan of the pineapple pieces, you can puree them instead, and spread in between your layers before filling with the thickened vanilla pudding.  Cakes with this filling will need to be refrigerated.
*Don’t forget to make a buttercream dam with this cake!

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