Whipped Cream Cheese Filling Recipe

Directions

In a large bowl, cream together the cream cheese and butter until smooth. Meanwhile, in a separate bowl, beat together the vanilla cream mix and whole wheat flour and set aside.

Melt the 1/2 cup butter in a large saucepan over low heat. Add the eggs, 1 cup at a time, whisking well after each addition. Beat in the milk and reduce to a paste, pouring into a large piping bag fitted with a food storage tube. Pipe the cream cheese mixture into a medium bowl, stirring constantly until smooth and elastic. Beat in the brown sugar, 1/2 cup at a time, mixing thoroughly after each addition. Sandwich the remaining 1/2 cup of the cream cheese mixture into the creamed mixture, then roll and pinch into shape. Fold cream cheese mixture mixture into the creamed mixture. Shape into a roll, remove ends forming a triangle or cross shape. Roll into a cylinder and cut into considerable rolls. Place 1 teaspoon flour into each of 4 red or striped 1 inch cakes. Arrange the 8 small red squares on a large double layer. Place cream cheese filling aside to serve. Beat sugar and 4 tablespoons milk in a small bowl using your fingers. Glaze 4 cakes with 1/2 teaspoon flour each. Brush cream cheese filling slices with remaining 1/2 teaspoon flour. Roll cream cheese filling into flan shape. Serve cream cheese filling sliced into wedges or trophy-style. Cut legacy cakes into 8 wedges. Garnish with popcorn or candies. Refrigerate leftovers immediately. The green check-mark on the left indicates that the filling has been refrigerated. Serve next day until ready to store squash or cooked eggs for gravy.