 |
Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 16 |
|
From the Twinkies cookbook, Ruth Royal, Cody, WY writes - While preparing a recipe for a Fourth of July party, I realized I was missing a few key ingredients. It was too late to go to the store, so I began looking for substitutes and used some of the Twinkies I had on hand. Twinkies gave the dessert a distinctive taste, and I’ve never gone back to the old recipe! Cook time is chill time and is approximate. Ingredients:
1 (6 ounce) package blueberry jello gelatin |
3 cups boiling water |
1 (16 ounce) bag frozen blueberries |
1 (6 ounce) package strawberry jell-o gelatin dessert |
1 (16 ounce) bag frozen sliced strawberries in syrup |
6 hostess twinkies, torn into 1-inch pieces |
2 (5 1/8 ounce) packages vanilla instant pudding mix |
6 cups milk |
1 (12 ounce) container frozen non-dairy topping, thawed |
Directions:
1. In a bowl, combine the blueberry Jell-O and 1 1/2 cups of the boiling water and stir until dissolved.
2. Add the blueberries and stir until blended and slightly thickened.
3. Allow to cool completely.
4. In another bowl, combine the strawberry Jell-O and remaining 1 1/2 cups boiling water and stir until dissolved.
5. Add the strawberries and stir until blended and slightly thickened.
6. Allow to cool completely.
7. Place half of the Twinkle pieces in a 6-quart glass bowl or trifle dish.
8. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions.
9. Spoon half of the pudding over the Twinkies.
10. Spoon the blueberry mixture over the pudding, spreading evenly.
11. Top with the remaining Twinkie pieces.
12. Spoon the remaining pudding over the Twinkles, spreading evenly.
13. Spoon the strawberry mixture over the pudding, spreading evenly.
14. Cover and refrigerate for several hours or overnight, until completely chilled and set.
15. Top with the whipped topping just before serving.
|
|