| QUESOBLANCO | Creamy filling for an arepa |
| CUSTARD | Filling for an eclair |
| PUPUSA | Salvadoran dish similar to an arepa |
| ATE | Enjoyed an arepa, say |
| PUPUSAS | Salvadoran griddle cakes similar to arepas |
| MACARON | French name for a cake-like confection with halves made from egg white, sugar and almonds, and a creamy filling |
| TWINKIE | Treat with a creamy filling |
| EATEN | ? guzzled with creamy filling mid-morning (5) |
| OREO | Cookie with a white, creamy filling |
| OREOPIE | Dessert with a cookie crust and creamy filling |
| CHEESEDANISH | Breakfast pastry with a creamy filling |
| SWISSROLL | Spiral-shaped desert with a creamy filling |
| CANNOLI | Italian pastry with a creamy filling |
| SNO | ___ Balls ("coconut & marsh-mallow covered chocolate cakes with creamy filling" made by Hostess) |
| PROFITEROLE | Small case of choux pastry with a creamy filling (11) |
| OREOS | Chocolate cookies with creamy fillings |
| FRANGIPANE | Named after an Italian marquis or his invention of a plumeria-based fragrance for scenting gloves, a rich almond-vanilla pastry cream, used as a filling for a Bakewell tart, galette des rois or other |
| SINUSITIS | Wrong filling for tusk that's trouble for cavities |
| GANACHE | Glaze, icing, sauce or filling for pastries made from chocolate and cream, named from the French word for "jowl" |
| CRACKERS | Word for a hard type of plain or savoury biscuit; or, something equally as crisp, crunchy, shattery or snappable, such as peanut brittle, a hard nutty filling for confectionery or a scratching of friz |
