Twinkie Pudding Cake (Print Version)
# Ingredients:
01 -
1 can (595 g) cherry pie filling
02 -
1 container (227 g) whipped topping, thawed
03 -
480 ml cold milk
04 -
1 package (96 g) instant vanilla pudding mix
05 -
10 Twinkies
# Instructions:
01 -
Pop it in the fridge so everything firms up. Wait at least 4 hours before you dig in.
02 -
Spoon the cherry pie filling over the whole top, spreading it so every bite gets some.
03 -
Gently cover the pudding with the whipped topping, making sure to smooth it out.
04 -
Pour all the pudding mix over the Twinkies, doing your best to cover every edge.
05 -
Pour cold milk into a bowl and shake up the instant pudding powder with a whisk. Give it a few minutes to thicken up.
06 -
Cut each Twinkie in half the long way and lay them, cream side showing, into the bottom of a rectangular pan.
# Notes:
01 -
Let it chill overnight if you can—it tastes even better the next day.