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Lady Lock Filling II

Lady Lock Filling II

  • Prep

  • Ready In

Debbie Druga

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 120 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 23 kcal
  • 1%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet


  1. In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
  2. 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.
  3. Use a pastry bag to fill the lady locks. Freeze or serve immediately.
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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.

Lisa C

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!


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