Let's just take a moment, shall we? Take a moment and bask in the Twinkie goodness that is the dessert above. Let me tell you, it was just as good as it looks. Twinkie cakes topped with vanilla pudding, whipped cream and sprinkles? Hell yeah!
I thought Jesse was gonna pass out from sheer excitement when I put this in front of him after he ate all his dinner the other night (really, I think you could top a plate of brussel sprouts with whipped cream, sprinkles, and cherries and kids would get excited)...he inhaled it!
The original recipe called for this to be made in a 9x13 inch pan...I cut that in half and made it in an 8x8. I usually do that with dessert recipes. I don't like having a big pan of any type of dessert lying around for too long, but then again, we're a family of 3, so the smaller portions just work better for us.
It may not be the healthiest dessert out there, but hey, you only live once! I'm not saying chow down on this every evening after dinner, but once isn't gonna kill you (unless you're a diabetic...in that case, move along). Everything in moderation! To Kristen, the she-devil who thought this up...thank you for your 'super horrible' creation! Because of you, I'm a total rock star in the eyes of my 4 year old...well, for today at least ;)
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'Twinkie Pudding Pie'
Ingredients
(These are the original directions. Split ingredients in half to make an 8x8 batch)
1 box of Twinkies
2 3.9 oz boxes Instant Vanilla Pudding
3 1/2 cups milk
20 oz can crushed pineapple, drained
Cool Whip, cherries, and sprinkles for garnish
Directions
1. In a large bowl, whisk together both packages of pudding mix and milk for 2 minutes. Place bowl in the refrigerator to set.
2. Unwrap Twinkies and split lengthwise. Line a 9×13 pan with the Twinkies, cream side up. There should be exactly enough to line the entire pan.
3. Remove pudding from refrigerator and spread over Twinkies. Top with drained pineapple. Cover with plastic wrap and refrigerate for several hours.
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