Connie's Twinkie Cake ingredients
Makes about 12 to 18 servings
1 large can crushed pineapple, drained but not squeezed dry1 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 pecans
Connie's Twinkie Cake Directions
Get readyAssemble 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.
- I like the flavor and texture of Tillen Farms Merry Maraschino Cherries grown in the American Pacific Northwest.
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Miss Mary Anne's Twinkie Cake via SouthernPlate (photos)
Index
Dessert > Cakes > no-bake
Page Last Modified 13 June 2016
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