Description

While preparing a recipe for a Fourth of July party, I realized I was missing a few key in¬gredients. It was too late to go to the store, so I began looking for substitutes and used some of the Twinkies I had on hand. Twinkies gave the dessert a distinctive taste, and I’ve never gone back to the old recipe!

–Ruth Royal, Cody, Wyoming

Ingredients

1 (6-ounce) package blueberry Jell-O
3 cups boiling water
1 (16-ounce) bag frozen blueberries
1 (6-ounce) package strawberry Jell-O
1 (16-ounce) bag frozen sliced straw¬berries in syrup
6 to 7 Twinkies, broken or torn into 1-inch pieces
2 (5.10-ounce) packages instant vanilla pudding mix
6 cups milk
1 (12-ounce) container frozen nondairy whipped topping, thawed

Directions

In a heat-proof bowl, combine the blueberry Jell-O and 1 1⁄2 cups of the boiling water and stir until dissolved. Add the blueberries and stir until blended and slightly thickened. Allow to cool completely.

In another heat-proof bowl, combine the strawberry Jell-O and the remaining 1 1⁄2 cups boiling water and stir until dissolved. Add the strawberries and stir until blended and slightly thickened. Allow to cool completely.

Place half of the Twinkie pieces in a 6-quart glass bowl or trifle dish. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies, spreading evenly.

Spoon the blueberry mixture over the pudding, spreading evenly. Top with the remaining Twinkie pieces. Spoon the remaining pudding over the Twinkies, spreading evenly. Spoon the strawberry mixture over the pudding, spreading evenly.

Cover and refrigerate for several hours or overnight, until completely chilled and set. Top with the whipped topping just before serving.