Ingredients
Use a 9×13 cake pan:
1 pkg. of 10 twinkies
1 (8 oz) pkg. of cream cheese, softened
1 cup of powdered sugar
1 container of cool whip, thawed
2 (3.4 oz) pkgs. of vanilla instant pudding
1 (15 oz) can of pumpkin
1 1/2 tsp. of pumpkin pie spice
1 cup of milk
Slice twinkies in half length wise, filling side up and put side by side in cake pan ’til the pan is full. Blend cream cheese and powdered sugar and half of cool whip spread over twinkies. Combine pudding mix, pumpkin, pumpkin pie spice and milk – whisk until well blended and slightly thickened. Spread over first mixture. Spread remaining cool whip over the top of this. Sprinkle with pumpkin pie spice.
(Optional – cool for 2 hours until set)
