03 July, 2000

Connie's Twinkie Cake

Perfect for a hot summer day. When Connie makes this at the lake, it's always the adults clamoring for seconds. This Twinkie Cake is very refreshing and easy to prepare.



Connie's Twinkie Cake ingredients
Makes about 12 to 18 servings
Cake
1 (10-count) box Hostess® Twinkies, sliced lengthwise (you may have one extra)
1 large can crushed pineapple, drained but not squeezed dry
1 large box instant French Vanilla pudding, prepared according to directions on box, and chilled
2 to 3 bananas, sliced
1 (12-oz) container Kraft® Cool Whip® Whipped Topping

Garnish
Whole maraschino cherries, chopped
Chopped pecans


Connie's Twinkie Cake Directions
Get ready
Assemble ingredients and equipment. As appropriate, rearrange refrigerator contents to make space for (13- x 9- x 2-inch) pan. 


Assemble layers
Several hours before serving, place Twinkies filling-side up in the bottom of  a (13- x 9-inch) pan. 

Pour over the pineapple, spreading to the edge of pan and covering the Twinkies.

Then, spread prepared pudding over the pineapple, and cover with sliced bananas. Frost with Cool Whip®.


Refrigerate before serving
Before serving, refrigerate Twinkie Cake until ice cold.


Garnish and serve
Cut into squares and garnish each with chopped pecans and a cherry, as individuals prefer.

Cover and keep refrigerated.


Connie's Twinkie Cake Notes
  • Connie uses whole Twinkies and chopped cherries; however, I prefer making this dessert as shown above. 

  • In my opinion, substituting Sugar-Free, Fat Free or Low Fat pudding mix, milk and whipped topping will not detract from the overall excellent taste of this dessert.


You might like
Miss Mary Anne's Twinkie Cake via SouthernPlate (photos)


Index
Dessert > Cakes > no-bake

Page Last Modified 13 June 2016

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