[quote="gabbenmom"]I just found this recipe on Eagle Brand's website. It sounds like it would be great! I have not tried it yet though.


http://www.eaglebrand.com/detail.asp?rid=2124

I've actually tried this several times only using milk instead of the water. I've not used it to fill a cake, but with trifles. It's pretty sweet & I usually end up adding more cool whip to make it thicker & decrease the sweetness a bit. I'm sure that any flavor of pudding would be great. You can make it with vanilla pudding and use it as the pudding in banana pudding. You girls from the south know what I'm talking about.

[quote="lecrn"]

This girl from the south knows exactly what ya'll are talkin bout..
gabbenmom, thanks for that site.. I want to try the key lime pie.. it sounds yummy...

You know it butternut!!!!! That stuff is great in anything!!! I am glad you guys want to try it. If you try it first, let us know how it is!!!! Thanks Lecrn for the info!

I found some great flavors of pudding at Walmart today! I'll list them later. I have to go to panoramic egg class

ALso, Walmart had chocolate and strawberry marshmallows (yes off the subject but good fondant material)

I saw the chocolate marshmallows at Wally World, and I wondered if you could make chocolate MMF with those. Have you tried it yet?

I just got my sweetened condensed milk and chocolate pudding mix ~ I'm off to try this recipe. I'll report back when I have crammed it all into my mouth!

I can wait to try making this pudding mousse!!! CC is the bomb!!!

Okay, so I did the Sweetened Condensed Milk chocolate mousse from the site gabbenmom provided. Absolutely fabulous!!!! It doesn't taste like chocolate pudding like I thought it would ~ it's really good, and it will be going between the layers of my chocolate cake for this weekend!

I did the SF White Chocolate pudding mix directly into 2 cups of heavy whipping cream. It was just okay (I think I whipped the cream too much before I added the pudding mix into it). Since it didn't wow me or anything, I added a package of French Vanilla pudding mix into it. Again, it's just okay.

Finally, I whipped 2 cups whipping cream, then added coconut pudding (made with only 1 cup of milk instead of 2). It was a light flavor, a much better consistency than the white chocolate/french vanilla, but again, nothing to make me want to slap my mother. Since the flavor was so light, I added a few drops of LorAnn's coconut oil and mixed some more. Again, the flavor is light, but I'm hoping it will deepen a little once it settles in the fridge...

Anyone else try anything?

While I haven't tried this as a filling, I'm sure it will work. I make rocky road pudding with choc fudge instant pudding, folding in some marshmallows and pecans, (or whatever nut floats your boat.) Let it sit in the fridge overnight and the marshmallows get soft and are like fluffy marshmallow creme. Very yummy stuff!!
I think I'm going to try it with my version of the instant pudding chocolate mousse and maybe stir in some shaved chocolate bar. This would have to be used right away for filling, because after the marshmallows soften, stirring or working the mousse will ruin the effect of cutting into little pockets of marshmallow.
Off to make pink champagne cupcakes for the staff at the hospital where DD had her surgery today! Can't show up empty-handed in the morning!

Thanks for the tip, LJ! Will whipping everything together help the flavor come out better, too?

The French Vanilla/White Chocolate is pretty thick and not "whip-like", but it still tastes okay. The coconut is quite light, though, and I added the pudding after whipping the cream.

Oh, well ~ I guess I'll just have to try again, and eat all my mistakes!

I just tried the white choc. mousse with milk added I made a big batch with 3 box pudding 4 cups H. cream adn 2 cups whole milk. It was delightfully lighter. I added some of my home made vanilla w/ beans and the taste is yummy. I think Im always going to make it this way now. Depending on how it holds. Its nice and fluffy and I hope Its doesnt melt in the heat! Anyway I promote it with the milk not, the texture is like a real mousse.

Thanks, LJ! I will keep that in mind. (Actually, the French Vanilla/White Chocolate just got harder in the fridge, and now it doesn't even taste very good ~ I'll have to throw it out.)

I want to try the fruit flavors next...

for those of you looking for a 'no refridgeration' recipe, i've heard that cool whip doesn't have to be, so i use one of the big (double) sized containers and one sm box of instant pudding and mix. you have to work a bit harder for a smooth consistancy, but it tastes fantastic (plus if it's only b/w layers you cant really tell ). i live in south carolina and the heat index is usually in the high 90's plus so this works perfectly lol. also camcat, i work in a bakery and they use 4 parts sweetened condensed milk to one part KEY lime juice. no baking required and it's one of the most popular items! hths

for those of you looking for a 'no refridgeration' recipe, i've heard that cool whip doesn't have to be, so i use one of the big (double) sized containers and one sm box of instant pudding and mix. you have to work a bit harder for a smooth consistancy, but it tastes fantastic (plus if it's only b/w layers you cant really tell ). i live in south carolina and the heat index is usually in the high 90's plus so this works perfectly lol. also camcat, i work in a bakery and they use 4 parts sweetened condensed milk to one part KEY lime juice. no baking required and it's one of the most popular items! hths

for those of you looking for a 'no refridgeration' recipe, i've heard that cool whip doesn't have to be, so i use one of the big (double) sized containers and one sm box of instant pudding and mix. you have to work a bit harder for a smooth consistancy, but it tastes fantastic (plus if it's only b/w layers you cant really tell ). i live in south carolina and the heat index is usually in the high 90's plus so this works perfectly lol. also camcat, i work in a bakery and they use 4 parts sweetened condensed milk to one part KEY lime juice. no baking required and it's one of the most popular items! hths

for those of you looking for a 'no refridgeration' recipe, i've heard that cool whip doesn't have to be, so i use one of the big (double) sized containers and one sm box of instant pudding and mix. you have to work a bit harder for a smooth consistancy, but it tastes fantastic (plus if it's only b/w layers you cant really tell ). i live in south carolina and the heat index is usually in the high 90's plus so this works perfectly lol. also camcat, i work in a bakery and they use 4 parts sweetened condensed milk to one part KEY lime juice. no baking required and it's one of the most popular items! hths

for those of you looking for a 'no refridgeration' recipe, i've heard that cool whip doesn't have to be, so i use one of the big (double) sized containers and one sm box of instant pudding and mix. you have to work a bit harder for a smooth consistancy, but it tastes fantastic (plus if it's only b/w layers you cant really tell ). i live in south carolina and the heat index is usually in the high 90's plus so this works perfectly lol. also camcat, i work in a bakery and they use 4 parts sweetened condensed milk to one part KEY lime juice. no baking required and it's one of the most popular items! hths

sorry guys, the computer kept timing out and locking up ugh!

I worked at a bakery that did that made it that way too but it had eggs and needed to be baked, So it just 4 parts key lime juice and 1 part lime. How is the consistance is it really runny. I wonder If you can fluff this up with cool whip of whipped cream of something. Thanks for the tip!

Thia thread is great !!!
I just made the cheesecake mousse this past weekend and it was yummy.

consistancy is a bit runny, but good if refridgerated. we also use it for parfaits w/ some whipped topping and vanilla cupcake layers..soooooo good!

Im going shopping. Im want to try that so bad! Yummm thanks for the idea. Got anymore?

I have tried the white chocolate pudding with the whipping cream....then fold in about a half to 3/4 a can of strawberry pie filling, also made my own strawberry pie filling and used that once.....sooooo sooo good...my girls love this...any leftovers are gone within seconds! THanks for all the wonderful ideas...can't wait to try some.

camcat, it's about as thick as any other pudding (made by directions on the box) so it should be ok. please let me know if it works, sounds fantastic!

btw... i love charleston as well, just after the sun goes down lately. today will mark the 4th day in a row that we've seen a heat index of over 113!!

Just wanted to share my latest mousse and disaster...all in one. The Oreo cookies & cream pudding makes fabulous mousse! However, it's not what you want to use if you plan to fill cupcakes. The Oreo chunks clog up the bismarck tip! If I did it again, I would sift the pudding mix then break up the remaining large clumps.

But now I know the pudding mix makes fantastic mousse. I've never made Oreo filling because the last temptation I need is an open bag of Oreos in the house!