Twinkie Cake

· 1 box of Twinkies

· 4 bananas peeled and sliced

· 1 20 oz can crushed pineapple drained well

· 1 3 oz box INSTANT vanilla pudding

· 2 cups cold milk

· 1 8 oz tub whipped topping (COOL WHIP) thawed

· maraschino cherries and chopped nuts for topping

1. Remove Twinkies from the wrappers. You'll use about 7 Twinkies.

2. Place sliced Twinkies in a 9 x 13 pan, cream side up.

3. Next, layer sliced bananas on top of Twinkies.

4. Now spread the crushed pineapples on top of the bananas.

5. In a separate bowl, combine instant pudding mix with 2 cups of cold milk.

6. Whisk it together until combined and allow it to thicken slightly. It should take 3-5 minutes. It should be thickened but pourable.

7. Pour pudding over crushed pineapple. Spread out until evenly coated.

8. Now spread the whipped topping over the pudding layer.

9. This next part is optional (but I think it makes it look pretty).

10. Drain a few maraschino cherries on a paper towel.

11. Sprinkle chopped nuts on top of cake.

12. Then place a few cherries on top.

13. Cover and store cake in the fridge. Let it set for about an hour before serving.

visit thecountrycook.net@Twinkie Cake for full recipe