Tropical Twinkie Delight
18 Hostess Twinkies
2 (3 1/2 oz.) packages instant coconut cream pudding mix
3 1/4 cups milk
20 oz. crushed pineapple
1 (16 oz.) container Cool Whip
Line the bottom of a 13 x 9 pan with Twinkies.
In a medium bowl mix the pudding mix with the milk. Let stand to thicken.
Spread the crushed pinepple, undrained, over the Twinkies.
Spread the pudding over the pineapple layer.
Spread the Cool Whip on top.
Chill for 4 hours. Makes 10 servings.
Twinkie Bread Pudding
24 Hostess Twinkies, cut in thirds
14 oz. condensed milk
2 eggs, lightly beaten
1/2 tsp. ground cinnamon
1 pinch salt
Preheat oven to 350.
Spray a 13 x 9 pan with cooking spray.
Place cut Twinkies in large bowl.
In a small bowl, blend condensed milk, eggs, cinnamon and salt.
Mix well. Pour over Twinkies. Stir gently. Let sit 5 minutes.
Spoon Twinkie mixture into prepared pan.
Bake 35 minutes or until golden brown. Makes 18 servings.
Deep Fried Twinkies
6 Hostess Twinkies, frozen for at least 2 hours
1 cup milk
1 Tbsp. white vinegar
1 Tbsp. oil
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
Flour, for dusting
Vegetable oil, for frying
Powdered sugar, optional
Heat oil in deep fryer to 380 / 400 degrees.
Combine wet ingredients in one bowl, whisk dry ingredients in separate bowl.
Combine both into one bowl blending together. Best to set in refrigerator for 20 minutes.
Place a wooden stick into end of Twinkie, sprinkle with flour to create a light dusting on it.
Dunk Twinkie into mixture and then place in fryer. Fry for 2 to 5 minutes, until golden brown on both sides.
Remove, let oil drain, sprinkle with powdered sugar if desired. Makes 6.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.