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READY IN 55 mins

Lady Lock Filling II

Read Reviews (7)

"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." — Debbie Druga

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Original recipe makes 120 servings Change Servings

1 (3 ounce) package non-instant vanilla pudding mix
1 cup milk

1 cup shortening
1 cup white sugar

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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.

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PREP 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 23, 2008

This is THE BEST filling for lady locks. I made them all summer long for graduation parties, and a 4th of July picnic. People couldn't get enough of them. They loved that the filling wasn't too sweet. It's more like a pudding that DOES NOT weep after being frozen. THE PEFECT FILLING! YUMMY! Thank you for sharing this recipe. It will be a family favorite for years to come.

—Dana

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Most Helpful Critical Review

Dec 18, 2011

Thought this would be good since it had pudding in the filling, but it didn't work on a few levels and came out with too much of a shortening flavor. I even added some vanilla and some powered sugar to try to cut the shortening taste, but it still didn't mask it. Also, I was confused on the recipe because it said to use 1 cup of milk and the directions on the pudding said to use 2 cups. Should I have gone by the pudding drections instead of only using 1 cup? I may try it again but using the milk qty on the pudding box and replacing 1/2 of the shortening with butter. Good luck!

—wvgardener

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8 Ratings

Dec 23, 2010

I've never made Lady Locks before and hubby requested them. So glad i found this recipe! However i do not have the forms so here's what i did - at home depot had them cut a dowel rod (sorry not sure on size, went by guessing!) anyway, they cut it into 4-5 inch pieces. I wrapped these in aluminum foil and sprayed with baking pam. Wrapped pre-made pastry puff around them and baked them @ 400 for roughly 12 minutes. With filling these are perfection!

—Lisa C

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May 05, 2005

This is very easy and very good. Not too sweet--but sweet enough.

—KERBEAR2

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Feb 16, 2005

froze very well. Easy to make

—MAMAJOYCE1

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Nov 03, 2010

best filling I have used.....not too sweet and it does not weep at all. Thanks

—gr8girls

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Dec 18, 2011

I have been making ladylocks for at least 20 years. i was disappointed in the filling. It was easy to make and held it's shape, but it tasted like shortening..no flavor at all. the taste just stays in your mouth..very greasy.

—Marianne19

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Nutrition

Calories
23 kcal
1%

Carbohydrates
1.9 g
< 1%

Cholesterol
< 1 mg
< 1%

Fat
1.8 g
3%

Fiber
0 g
0%

Protein
0.1 g
< 1%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lady Lock Filling II

Serving Size: 1/120 of a recipe
Servings Per Recipe: 120
Amount Per Serving
Calories: 23
Calories from Fat: 16

% Daily Value *
Total Fat 1.8g 3 %
Saturated Fat 0.5g 2 %
Cholesterol < 1mg < 1 %
Sodium 2mg < 1 %
Potassium 4mg < 1 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0g 0 %
Protein 0.1g < 1 %
Sugars 1.9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* 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.