Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

The other day at the salvage store, I picked up a box of Twinkies, Ho Hos, and Chocolate Cupcakes STILL IN DATE! Oh, the shameful sins of a diabetic who cheats. Shame on MEEE....but they're not all for me. I use 'em do to make desserts, share with Pop when he comes over, and the neighbor's kids that pop in. I checked out the Hostess website and came across this recipe and thought that nothing like this had ever been posted here, nor thought up by my little mind. It's different, using pistachio pudding (one of my favories) and raspberries. I'm thinking this might go to one of our eatin' meetin's if it's really that good.

Ingredients Nutrition

Directions

  1. Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
  2. Pour thawed raspberries over Twinkies.
  3. Sprinkle evenly with coconut.
  4. Prepare the pudding.
  5. Cover with pudding and frost with whipped topping.
  6. Refrigerate for several hours before serving.
Most Helpful

I made this as one of my Thanksgiving desserts. Everyone said it had alot of difffernt delicious flavors going on. Will be adding this to my list of twinkie recipes. Bullwinkle

bullwinkle November 24, 2007