Twinkie Cake with Strawberries
Yield
1 cakePrep
15 minCook
0 minReady
6 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
twinkies
|
* |
| 1 | package |
jello
strawberry |
|
| 3 ½ | cups |
water
boiling |
|
| 1 | small |
instant pudding mix, vanilla
|
*
|
| 2 | cups |
milk
cold |
|
| 1 | x |
strawberries
sliced |
*
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
twinkies
|
* |
| 1 | package |
jello
strawberry |
|
| 828 | ml |
water
boiling |
|
| 1 | small |
instant pudding mix, vanilla
|
*
|
| 473 | ml |
milk
cold |
|
| 1 | x |
strawberries
sliced |
*
|
| 1 | x |
whipped topping, prepared
|
*
|
Directions
Lay twinkies in a 9x13 inch pan; mix jello with boiling water.
Pour over twinkies and refrigerate overnight. Mix instant pudding with cold milk; pour over twinkies and jello until set.
Top with sliced strawberries, cover with cool whip and top with more strawberries.
Refrigerate.
