Twinkie, Twinkie, Twinkie ~ is that a fun word or what!
I haven't had a Twinkie in about ten years, but when I found this recipe a week or so ago on Southern Plate, I thought now that looks yummy! I was looking for a new dessert to make for my daughter's annual swim team picnic and thought this would be perfect. Last year I made Pool Party Cupcakes (see post here) and they are definitely cute, but I wanted to make something different. Don't you just love my Le Creuset Caribbean Blue Bake Dish! I think the color is so pretty and makes my dessert look even better. I got it from CSN Stores. They have everything you can image from housewares to twin beds ~ check them out.
Anyway, back to my Twinkie Cake. It is a cool and refreshing dessert and tastes great too! Enjoy :)
recipe from Southern Plate
1 box (10) of Hostess Twinkies
(you will only use 9)
4 large bananas, sliced
1 large (20 oz) can crushed pineapple, drained
1 large box Vanilla Instant Pudding (mixed with milk according to pkg. directions)
1 - 8 oz. Cool Whip
Maraschino Cherries and nuts for garnish
Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom. Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle with cherries (drained well on paper towels) and chopped nuts. Keep refrigerated.