Shelf Stable Pastry Filling

though they were not yet born and had done nothing either good or bad-in order that God's purpose of election might continue, not because of works but because of him who calls- Romans 9:11

4 oz  Cream Cheese, softened

1 Instant White Chocolate Pudding Mix, 3.3 oz

1 1/4 c cold Milk

2 T vanilla
4 Whipped Topping, thawed

Directions:

"Cream" the cream cheese until smooth and add milk slowly. Then beat in pudding mixes until completely blended. Fold in the whipped topping. Refrigerate until needed but if you are going to be piping, let come to room temperature.

Piping instructions:

Take a gallon size ziploc bag and open wide so that the bottom corner is accessible. Using a spatula, get your cream out of bowl and pile on top of the bottom corner of the bag, above the filling, twist excess bag. Using sharp kitchen scissors, snip a 1/4 inch hole. 

Squeeze with a steady pressure to fill pastries.