Step 1

For this recipe, we are substituting heavy cream or whipping cream for the milk in the instant pudding recipe. Combine pudding and cream, and mix. (We recommend a hand mixer if you have one.)

Step 2

The mixture will become thick and fluffy. Fold in crushed, drained, pineapple until it is a spreadable consistency.

Step 3

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.