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    Twinkie Cake


    Source of Recipe


    Sally
    Twinkie Cake
    Wednesday, January 2, 2002
    For Jeff, e-mail

    Yield: 10-12 servings

    10 Twinkies

    2 pints fresh strawberries

    3 large bananas

    1 large package vanilla instant pudding

    1 (8-ounce) Cool Whip

    Nuts, chopped (optional)

    Split the Twinkies in half lengthwise. Line a 9-by-13-inch pan with the Twinkies, cream side up. Cut up the strawberries and bananas, and layer them over the Twinkies.

    Make the pudding as directed on the package but use 1 cup less milk than is called for. Gently spread the pudding over the fruit. Top with the Cool Whip. Sprinkle with nuts, if desired.

    Refrigerate at least 3 hours before serving. This recipe is good with the new chocolate Twinkies if you can find them.

    Mary Scott, e-mail


 

 

 

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