 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
|
The other day at the salvage store, I picked up a box of Twinkies, Ho Hos, and Chocolate Cupcakes STILL IN DATE. Oh, the shameful sins of a diabetic who cheats. Shame on MEEE. but they're not all for me. I use 'em do to make desserts, share with Pop when he comes over, and the neighbor's kids that pop in. It's different, using pistachio pudding (one of my favories) and raspberries. I'm thinking this might go to one of our eatin' meetin's if it's really that good. Ingredients:
10 hostess twinkies |
2 (10 ounce) boxes frozen raspberries, thawed |
1 (14 ounce) bag flaked coconut |
1 (6 ounce) box pistachio pudding mix (use sugar-free if you'd like) |
3 cups milk |
1 (8 ounce) container whipped topping |
Directions:
1. Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
2. Pour thawed raspberries over Twinkies.
3. Sprinkle evenly with coconut.
4. Prepare the pudding.
5. Cover with pudding and frost with whipped topping.
6. Refrigerate for several hours before serving.
|
|