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Pumpkin Twinkie Dessert Recipe

Course Dessert
Author Hostess

Ingredients

  • 6 Hostess® Twinkies® sliced lengthwise
  • 1/2 package 4 ounces cream cheese, softened
  • 1/ c cup confectioners' sugar
  • 1 cup frozen nondairy whipped topping thawed, divided
  • 1 packages 3.4 ounces each instant vanilla pudding
  • 1 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup milk
  • Additional pumpkin pie spice

Instructions

  1. Lay twinkies creme-side up, in single layer in 8 - x 8-inch square baking dish.
  2. Mix cream cheese, sugar and 1/2 cup whipped topping with mixer until smooth.
  3. Drop by large spoonfuls over Twinkies and spread evenly.
  4. In medium bowl whisk pudding mix, pumpkin, pumpkin pie spice and milk util well-blended.
  5. Drop by large spoonful and layer over cream cheese mixture.
  6. Gently spread remaining whipped topping over pumpkin.
  7. Lightly sprinkle with pumpkin pie spice.
  8. Refrigerate several hours or until set. Overnight is best!