Twinkie Cake with Strawberries

A no-bake icebox cake built on a foundation of Twinkies. Strawberry Jello poured over the snack cakes soaks in overnight, turning them into a soft, fruity sponge. Vanilla pudding goes on next, then fresh sliced strawberries and a blanket of whipped topping.

The Twinkies absorb the Jello like little sponges, which transforms their texture from dry and fluffy to moist and almost trifle-like. The cream filling inside melts into the surrounding pudding layer and adds extra richness.

This needs overnight chilling to set properly. The layers firm up and meld together, so when you cut a square, everything holds together in distinct stripes of pink, yellow, and white.

Pro Tips

• Lay the Twinkies flat side up so the Jello pools on the wider surface and absorbs evenly.
• Let the Jello cool slightly before pouring. Boiling-hot liquid can melt the cream filling too fast and make things soupy.
• Let the pudding set before adding the strawberry and whipped topping layers. Patience gives you cleaner, more defined layers.
• Use the freshest strawberries you can find. They’re front and center with nowhere to hide.

Variations

• Use raspberry or peach Jello with matching fresh fruit for a different flavor combination.
• Add a layer of sliced bananas between the pudding and the whipped topping for a strawberry-banana version.
• Drizzle chocolate sauce over the top for a Neapolitan-style presentation.