Twinkie Pudding Cake
15 minutes active, 1 hour inactive to prepare serves 6-8
INGREDIENTS
1 box Twinkies
4 bananas, peeled and sliced
1 can (20 oz) crushed pineapple, drained well
1 box (3 oz) instant vanilla pudding
2 cups cold milk
1 tub (8 oz) Cool Whip, thawed
Maraschino cherries, dried on paper towel
Pecans, chopped, for garnish
PREPARATION
Slice Twinkies in half lengthwise, so there is cream on the top and bottom of each half. Place sliced Twinkies in a 9×13-inch baking pan, cream side up.
Arrange sliced bananas on top of the Twinkies in an even layer. Spread the crushed pineapple on top.
In a medium bowl, mix together the pudding mix and milk. Set aside and allow to thicken slightly, about 5 minutes. Spread pudding on top of pineapple in an even layer.
Top with Cool Whip, sprinkle with Maraschino cherries and chopped pecans. Cover and chill for about an hour before serving. Enjoy!