Good Morning America Recipes

Patriotic Twinkie Cake

Twist on a Classic

PHOTO: Hostess recipe for a Twinkie patriotic cake.
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Servings:Over 8
Difficulty: Easy
Cook Time: min

It's been nearly a year since Twinkies hit the shelves again -- plenty of time for fans to have devoured them in their classic form and be ready for a twist. Try Hostess' recipe for a patriotic Twinkie cake below.

Ingredients

  • 1 (6-ounce) package blueberry Jell-O
  • 3 cups boiling water
  • 1 (16-ounce) bag frozen blueberries
  • 1 (6-ounce) package strawberry Jell-O
  • 1 (16-ounce) bag frozen sliced strawberries in syrup
  • 6 to 7 Twinkies, broken or torn into 1-inch pieces
  • 2 (5.1-ounce) packages instant vanilla pudding mix
  • 6 cups milk
  • 1 (12-ounce) container frozen nondairy whipped topping, thawed
  • Cooking Directions

    In a bowl, combine the blueberry Jell-O and 1 1/2 cups of the boiling water and stir until dissolved. Add the blueberries and stir until blended and slightly thickened. Allow to cool completely.

    In another bowl, combine the strawberry Jell-O and remaining 1 1/2 cups boiling water and stir until dissolved. Add the strawberries and stir until blended and slightly

    thickened. Allow to cool completely.

    Place half of the Twinkie pieces in a 6-quart glass bowl or trifle dish. In a separate bowl, combine the pudding mix and mile and stir according to the package instructions. Spoon half of the pudding over the Twinkies.

    Spoon the blueberry mixture over the pudding, spreading evening. Top with the remaining Twinkie pieces. Spoon the remaining pudding over the Twinkies, spreading evenly. Spoon the strawberry mixture over the pudding evenly.

    Cover and refrigerate until completely chilled and set. Top with the whipped topping just before serving.

    Recipe courtesy Ruth Royal, Cody, Wyom.


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