EASY PINEAPPLE OR ANY FLAVOR PASTRY CREAM FILLING by Sarah Phillips © 2006 Sarah Phillips baking911.com 
Photo by sugarpie © Sarah Phillips, baking911.com
Carrot with Pineapple Layer Cake by Sarah Phillips
FROSTING, ICING, ETC HELP
INGREDIENTS
1.4-ounce package Vanilla Instant Pudding (or any flavor you select)
1 3/4 cups pineapple juice, reserved from canned pineapple juice (or any flavored juice, such as orange juice) or 2% or whole milk
1 teaspoon vanilla extract
1/2 teaspoon pineapple extract or any flavored extract or 1/4 teaspoon any flavored oil
INSTRUCTIONS
Follow the instructions for the pie filling recipe on the 1.4-ounce Jell-O Vanilla Instant Pudding package, except use pineapple juice instead of milk.
When the filling is made, stir in the extracts. Press plastic on the surface of the completed pie filling and refrigerate for at least 1 hour or until firm and well-chilled.
STORAGE
This filling needs to be kept refrigerated.
