VERSATILE TWINKIE CAKE

1 box 10 count Twinkies….use 9 in the recipe and eat the last one!
1 large box of vanilla pudding (5 oz.)
1 large box of (you choose the flavor) pudding (5 oz.) – we’re using banana cream
2 (8 oz.) cans of crushed pineapple, drained until dry
1 (10 oz.) jar of Maraschino cherries, halved
1 (8 oz.) container of non-dairy topping
Up to 2 cups of chopped Walnuts (or buy the Walnut gems)

Cut Twinkies in half horizontally and fit 3 rows of 6 into a 9x13” dish. Mix vanilla pudding as directed and pour over Twinkies. Mix secondary flavor pudding as directed and pour over vanilla pudding. Sprinkle well-drained crushed pineapple over all, then cherry halves. Frost with non-dairy topping and sprinkle walnuts over all. It is not necessary to cover the Twinkie cake - Refrigerate for at least one hour before serving.

Ingredient Options

Lemon pudding/crushed & drained strawberries/almonds

Pistachio pudding/crushed vanilla wafers/toffee pieces

Chocolate fudge pudding/crushed graham crackers/chopped macadamia nuts (use Ding-Dongs instead of Twinkies!)

White Chocolate pudding/crushed & drained mandarin oranges/toasted coconut

Cheesecake pudding/crushed & drained raspberries/chopped pecans

Butterscotch pudding/slice bananas/mini white chocolate chips

Coconut Cream pudding/crushed pineapple/coarsely chopped macaroons mixed with ginger snaps


You may tint non-dairy topping with food coloring to match any occasion.