Twinkie Strawberry Shortcake
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
This no-bake cake is a sweet spin on strawberry shortcake. You'll want Twinkies in every cake from now on.
  • 18 Twinkies, unwrapped
  • 4 Tbsp orange juice
  • 2 boxes Jello Strawberry Creme pudding mix
  • 1 & ½ cups low-fat milk
  • 1 tub (8 oz) Cool Whip Free, thawed
  • Strawberries, optional
  1. Spray a 13x9 inch pan with cooking spray. Line the pan with Twinkies lengthwise, with 8 Twinkies on the first row, and 8 in the second. Use the remaining two Twinkies to fill the center gap between the rows (you'll want to slice those Twinkies in half length-wise and tuck it into the gap). Drizzle the OJ evenly over the Twinkies.
  2. In a large bowl, mix together the packages of pudding and cold milk until combined. Add 1 cup of Cool Whip; gently fold into the pudding to blend. Spread the pudding mixture evenly over the Twinkies to cover. Refrigerate 1 hour.
  3. Top with the remaining Cool Whip, cut, and serve. Store airtight, in the fridge, for several days. Serve with sliced strawberries, if desired.
  4. **Note: You could also add fresh or thawed frozen berries to the shortcake--just toss them in an even layer just before pouring on the pudding layer and proceed as normal.**
Recipe by The Domestic Rebel at