Description
This No-Bake Twinkie Cake is a fun and easy dessert that layers Twinkies with a creamy vanilla pudding filling, fresh strawberries, and whipped topping. It’s a sweet, fluffy treat that requires no baking and is perfect for any occasion.
Ingredients
Scale
- 9 Twinkies, unwrapped
- 3.4 ounces box of instant vanilla pudding
- 1½ cups whole milk
- 16 ounce container of fresh strawberries, divided into ½ cup and the remainder
- 8 ounces whipped topping, thawed
Instructions
- Prepare the Twinkies: Place the unwrapped Twinkies into the bottom of an 8×8 baking dish.
- Prepare the Pudding: In a medium bowl, whisk together the instant pudding mix and whole milk for 3 minutes or until thickened.
- Layer the Pudding: Spread the vanilla pudding evenly over the Twinkies in the baking dish.
- Prepare the Strawberries: Dice 3-4 of the strawberries into small pieces. You should have about ⅓-½ cup of diced berries. Set aside.
- Arrange the Sliced Strawberries: Slice the remaining strawberries into ¼-inch thick slices. Arrange the sliced strawberries in a single layer covering the entire surface of the Twinkie cake.
- Top with Whipped Topping: Top the layer of strawberry slices with the thawed whipped topping. You can use an offset spatula to smooth the whipped topping into an even layer.
- Finish with Diced Strawberries: Sprinkle the reserved small diced strawberries evenly over the surface of the no-bake Twinkie cake.
- Chill: Refrigerate for 1-2 hours to allow the pudding layer to firm up before slicing and serving.
Notes
- If you want to make this cake ahead of time, you can refrigerate it overnight for extra firmness.
- You can substitute the whipped topping with homemade whipped cream if preferred.
Nutrition
- Serving Size: 1 piece (1/9 of the cake)
- Calories: 250kcal
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg