1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 c. confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 1/2 teaspoons pumpkin pie spice
1 c. milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer in a 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Makes 9 to 12 servings
Tuesday, October 27, 2009
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1 comment:
Thank you so much for posting this recipe Julie! I was lucky enough to taste the one you made for that dinner & it was awesome!!
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