...according to Cody. I'm not sure why but I figure it's because
Twinkie and
Tuesday both start with
T. Nobody else in our family enjoys eating Twinkies the way Cody does, so to keep them from getting old and moldy, I freeze the entire package. Every Monday evening Cody reminds me to get a Twinkie out of the freezer and put it in his lunchbox for the next day.
I found the following recipe at
http://www.hostesscakes.com/.
I have not tried it but the pumpkin caught me eye
(fitting to the season for those of us in the United States).
Pumpkin Twinkie Dessert
1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Makes 9 to 12 servings.