Recipes Desserts Fillings Cream Fillings Lady Lock Filling II 4.2 (10) 9 Reviews 3 Photos This is a very simple cream filling. It can be frozen, and will not weep! I usually double the recipe for 1 batch of lady locks (approximately 120 cookies.) Use a pastry bag to fill cookies. You can freeze the cookies after filling. Recipe by Debbie Druga Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 45 mins Additional Time: 10 mins Total Time: 55 mins Servings: 120 Yield: 120 servings Jump to Nutrition Facts Ingredients 1 (3 ounce) package non-instant vanilla pudding mix 1 cup milk 1 cup shortening 1 cup white sugar Directions In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely. Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling. Use a pastry bag to fill the lady locks. Freeze or serve immediately. I Made It Print Nutrition Facts (per serving) 23 Calories 2g Fat 2g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 120 Calories 23 % Daily Value * Total Fat 2g 2% Saturated Fat 1g 3% Cholesterol 0mg 0% Sodium 2mg 0% Total Carbohydrate 2g 1% Total Sugars 2g Protein 0g Calcium 3mg 0% Potassium 4mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved