Twinkie Cake
This Twinkie cake is an easy, no bake dessert that's a hit for summer parties and potlucks. The cake needs to chill overnight so it's a great make-ahead dessert option!
Prep Time: 20 minutes
Chilling Time: 8 hours
Total Time: 20 minutes
Servings 15
Ingredients-
14 Twinkies
3- ounce box strawberry jello
2 cups boiling water
6- ounce box instant vanilla pudding mix
2 cups cold whole milk
21- ounce can strawberry pie filling
16 ounces whipped topping thawed
Instructions-
Arrange the (unwrapped!) Twinkies in the bottom of a 13- by 9-inch baking dish. You’ll have to squeeze them a little to fit.
Stir the jello and boiling water together in a mixing bowl until the jello dissolves. Spoon evenly over the Twinkies.
Whisk together the pudding mix and whole milk until the pudding sets (see directions on box for how long to whisk). Spread the pudding over the Twink.
Pour the pie filling on top of everything and gently spread to cover the whole dish.
Cover the cake loosely with plastic wrap and refrigerate overnight.
When you’re ready to serve, spread the whipped topping over the cake. Slice and serve.
Uneaten cake can be stored, covered, in the refrigerator for up to 3 days.
**Recipe Notes
I used Duncan Hines strawberry pie filling and Cool Whip whipped topping. Generic brands are fine as long as they’re the same size as listed in this recipe.
