Patriotic Twinkie Pie Food

STRAWBERRY TWINKIE DESSERT

Strawberry Twinkie Dessert image

This recipe makes delicious make-ahead dessert using Twinkies, cream cheese, whipped dessert topping, and strawberries.

Provided by Cali

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Yield 18

Number Of Ingredients 6

Ingredients

4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 40.1 g, Cholesterol 24.1 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.5 g, Sodium 167.6 mg, Sugar 26.7 g

PATRIOTIC TWINKIE PIE

Patriotic Twinkie Pie image

From the Twinkies cookbook, Ruth Royal, Cody, WY writes - "While preparing a recipe for a Fourth of July party, I realized I was missing a few key ingredients. 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!" Cook time is chill time and is approximate.

Provided by lazyme

Categories Dessert

Time P1DT20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 (6 ounce) package blueberry Jello gelatin
3 cups boiling water
1 (16 ounce) bag frozen blueberries
1 (6 ounce) package strawberry Jell-O gelatin dessert
1 (16 ounce) bag frozen sliced strawberries in syrup
6 Hostess Twinkies, torn into 1-inch pieces
2 (5 1/8 ounce) packages vanilla instant pudding mix
6 cups milk
1 (12 ounce) container frozen non-dairy topping, thawed

Steps:

In a 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 bowl, combine the strawberry Jell-O and 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 Twinkle 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.
Spoon the blueberry mixture over the pudding, spreading evenly.
Top with the remaining Twinkie pieces.
Spoon the remaining pudding over the Twinkles, 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.

Nutrition Facts : Calories 327.8, Fat 8.9, SaturatedFat 6.8, Cholesterol 12.8, Sodium 411.3, Carbohydrate 59.4, Fiber 1.2, Sugar 52.9, Protein 5.2

PATRIOTIC PIE

Patriotic Pie image

This is a tasty,pretty, no-bake pie for berry lovers. Perfect for summer or anytime. I got the recipe from one of my students when we compiled a class cookbook. My family liked it - I hope yours does too!

Provided by Rachie P

Categories Pie

Time 30m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crusts, baked
1/3 cup sugar
1/2 teaspoon unflavored gelatin
2 tablespoons milk
2 cups sliced strawberries
2 cups blueberries, divided
2 tablespoons cornstarch
11 ounces cream cheese, softened
2 tablespoons sugar
3/4 cup strawberry glaze
1/2 cup water

Steps:

In small saucepan, combine 1/3 c sugar, cornstarch, and gelatin. Stir in water.
Cook over low heat, stirring constantly until mixture boils. Boil and stir 1 minute.
Add all but 1/4 cup of the blueberries. cook 2 minutes, stirring occasionally.
Pour mixture into pie shell. Cover with plastic wrap and refrigerate.
Beat cream cheese, milk, and 2 Tbsp sugar until smooth.Carefully spread over cooled blueberry layer.
Arrange strawberries over cream cheese, leaving space in the center for reserved blueberries. Spoon glaze over strawberries.
Fill center with blueberries. Cover, and refrigerate for several hours.

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