Thanks for the advice. What I'm looking for is a thick, stable, chocolate whipped cream frosting. Do you have a recipe for that? Just to clarify, if I use the original recipe, but substitute the cooked pudding mix for the instant, how much Xanthan gum would I need? How long would I have to wait before I know the Xanthan gum has worked it's magic? Thanks for sharing your filling variation. We haven't tested a filling that uses pudding mix as an ingredient. If the cooked pudding is thick enough, then fold in stabilized whipped cream. We suggest stabilizing the whipped cream with a product like Instant ClearJel. We'd love to hear about your successful results! Irene @ KAF

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