Twinkie Cake

I love Twinkies.

There! I said it!

I've loved Twinkies since I was in the first grade. If I close my eyes, I can almost taste my first Twinkie, sitting at my desk in Miss Grady's first grade classroom with my little carton of nice cold milk at snack time. Mmmmmm.....

So when I heard about Twinkie Cake, I thought, "OMG!! Cake made out of Twinkies?!?!? I must try this!" I'm sure some of you would have thought, "OMG... Cake made out of Twinkies?!?!? That sounds revolting!!"... but seriously... don't stop reading.... you really would never know there are Twinkies in this cake!



Twinkie Cake
1 box (of 10) Hostess Twinkies (9 for cake, 1 bonus Twinkie for you!!!)
4 large bananas, sliced
1 large can (20 oz) crushed pineapple, drained, but not pressed dry
1 large box Vanilla instant pudding, prepared
1 - 12 oz. container of Cool Whip
Maraschino cherries and chopped nuts for garnish

Remove Twinkies from wrappers.
Cut each in half lengthwise from top to bottom. Follow the dots!
Place Twinkie halves in 9 x 13 baking dish with cream side facing up.
Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies.
Cover and refrigerate for several hours.
Garnish each serving with a maraschino cherry and chopped nuts.
Enjoy!!

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Unwrap all the Twinkies, except one. Well... unless you want to eat your bonus Twinkie now. Then by all means, go ahead and open them all!

Now cut them in half. Follow the dotted line.


Place cut Twinkies, cream side up in a 13x9 pan.


Slather on the pudding. I used banana pudding instead of vanilla. =)


Drain the pineapple.


Spread that evenly over the pudding.


Make a nice layer of sliced bananas on top of the pineapple.


Now slather that with thawed Cool Whip.


Refrigerate for several hours.

Garnish each piece with a maraschino cherry and some chopped nuts.


This was so tasty!!! Jon said if he didn't know this was made with Twinkies, he would have never known. It just tastes like sponge cake. This is a quick to assemble, cool, yummy dessert that won't heat up your kitchen!

Enjoy!

Banana Bread Cobbler

These were sitting on the counter.


Tawny wanted me to make Banana Pudding Pie but I didn't have any heavy cream.

My friend CaSeYmOm had posted about Banana Bread Cobbler that she'd made and how good it was. Then everyone started making it and posting about how good it was. I decided that would be the perfect use for my very ripe bananas. CaSeYmOm found this recipe in the Better Homes and Gardens 9x13 The Pan That Can cookbook, page 378.


Banana Bread Cobbler
1 cup self rising flour
1 cup granulated sugar
3/4 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
4 medium bananas, peeled and sliced
1 cup rolled oats
3/4 cup packed brown sugar
1/2 cup self rising flour
1/2 cup butter
1/2 cup chopped walnuts
Vanilla ice cream or whipped cream

1. Grease a 13x9 baking pan or baking dish;set aside. Preheat oven to 375F.

2. In a medium bowl stir together the 1 cup self rising flour and the granulated sugar;add milk, melted butter and vanilla. Stir until smooth. Spread evenly in the prepared pan or dish. Top with sliced bananas.

3. In a large bowl combine oats, brown sugar and the 1/2 cup self rising flour. Using a pastry blender, cut in 1/2 cup butter until crumbly. Stir in walnuts. Sprinkle mixture over bananas. Bake uncovered, for 25-30 minutes or until browned and set. Cool in pan or dish on a wire rack for 30 minutes. Serve warm with vanilla ice cream or whipped cream.

Makes 12 to 18 servings.

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Mix up the 1 cup self rising flour, granulated sugar, melted butter, milk & vanilla.




Pour that into the greased 9x13 pan.


Top with sliced bananas.


Combine oats, brown sugar, 1/2 cup self rising flour, walnuts, cut in 1/2 cup butter, until crumbly.




Sprinkle evenly over sliced bananas.


Bake at 375F for 30 minutes or until browned & set.


Cool 30 minutes, top with vanilla ice cream or whipped cream and enjoy!


Everyone LOVED this! My husband almost never eats bananas, but tried and loved this. Ryan wasn't sure if he'd like it, so he requested a small piece, but he loved it too! Tawny & Lilly loved it! Bob isn't a fan of this kinda thing so he just passed on it. I thought it was awesome! This is so fast and easy and it's a nice alternative to banana bread for those ripe bananas!

Actually, I think I might try the oat topping from this on my next banana bread! Stay tuned!

Donna's Banana Pudding Pie

I had a few bananas that were on their way to very ripe. I was going to just whip up a banana bread, but Tawny asked for Banana Pudding with Vanilla Wafers.

I'd never made one before and while doing a search I found a recipe on one of my favorite blogs, My Tasty Treasures.



Donna's Banana Pudding Pie
For the pie:
65 Vanilla wafers (divided)
5 1/3 TBLS (2/3 stick) butter, melted
2 ripe medium bananas, thinly sliced
For the Vanilla Pudding:
1/2 C sugar
1/3 C flour
1/4 tsp Kosher salt
2 C milk
4 large egg yolks, lightly beaten
2 tsp vanilla extract
For the Whipped cream:
1 C heavy cream
2 TBLS sugar
1 tsp vanilla extract

Preheat oven to 350F.
Grease a 9in pie plate and set aside.

Finely crush 45 Vanilla Wafers and reserve 1/4 C of the crumbs for the topping.
Mix remaining crumbs with melted butter and press evenly in pie plate.
Bake 10 minutes in preheated oven. Remove from oven to cool.

Time to make the vanilla pudding.

In a saucepan over medium heat, combine the sugar, flour, and salt. Whisk in the milk and stir constantly with a wooden spoon until the mixture comes to a low boil and becomes thick, about 7 minutes. Reduce the heat to very low. Stir a couple of tablespoons of the hot milk mixture into the beaten egg yolks. Stir the egg yolks back into the hot mixture in a slow steady stream. Stir constantly until the mixture is thickened to the consistency of pudding, 3 to 4 minutes. Remove from heat, and stir in vanilla.

Place half of the sliced bananas evenly in the pie crust. Cover them evenly with half of the vanilla pudding. Cover the pudding with about 20 of the remaining Vanilla Wafers. Then the rest of the bananas, followed by the rest of the pudding.
Cool completely in the refrigerator.

When the pie is completely cooled and you're ready to serve, it's time to make the whipped cream.

In a cold bowl, with an electric mixer, beat cream, sugar and vanilla on high until you have whipped cream consistency.

Spread whipped cream over cooled pie and sprinkle with reserved crushed Vanilla Wafers.

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I crushed the Vanilla Wafers in my food processor. But you could just as easily use a plastic bag and a rolling pin.

Mix with melted butter. (don't forget to reserve 1/4 cup of crumbs)

Press into greased pie plate.



Bake for 10 minutes in preheated oven.

For the vanilla pudding.

Mix sugar, flour, and salt. Then whisk in the milk and stir constantly with a wooden spoon until the mixture becomes thick.



Stir a few tablespoons of the hot milk mixture into the beaten egg yolks and add the egg yolks to the hot milk mixture, stirring constantly. Continue stirring until it's pudding consistency.



Remove pan from heat and stir in vanilla.


Now arrange half of the banana slices in the pie crust.
Top with half of the pudding, add a layer of Vanilla Wafers.
Repeat.




Now refrigerate until completely cooled.

While I was waiting for it to cool completely, I made Chicken Saltimbocca and Creamy Parmesan Polenta for dinner.



After dinner whip up your cream.
Spread the whipped cream over the pie and sprinkle on the reserved crushed Vanilla Wafers.


Dessert time!



The kids and I LOVED this! Jon's not a banana fan, so he didn't have any.
It was creamy and delicious!
Exactly what Tawny was looking for!

Donna this recipe ROCKED! I'll definitely be making it again!

This is for you!

Thanks so much for posting it!