8 ounces cream cheese, softened
2 small boxes instant French Vanilla pudding mix
3/4 cup cold milk
1 (12 ounce) container Cool Whip, thawed
Blend the cream cheese until smooth, then add milk slowly. Beat in pudding mixes until completely blended. Fold in the whipped topping. Refrigerate until needed.
Use for filling cream puffs, clairs, sweet yeast rolls, coffee cakes or cakes, etc.
Note: You can make a chocolate version by using chocolate puddings and chocolate flavored whipped topping, or by adding chocolate milk drink powder or even cocoa (add confectioners' sugar in the cream cheese) or by melting milk chocolate or semisweet chocolate to add with the cream cheese.
Many variations can be made using this basic recipe. A coffee version can be made using instant coffee dissolved in the milk. Mocha is made using instant coffee in the chocolate version. Try butterscotch or lemon pudding mixes.
Keep refrigerated after mixing or using in a recipe.
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