Wednesday, August 13, 2008

Pumpkin Whip Cake

Pumpkin Whip Cake

1 pkg Twinkies
8 oz cream cheese
1 cup powdered sugar
8 oz cool whip
2 small pkgs of vanilla instant pudding
1 can pumpkin
1 1/2 tsp pumpkin pie spice
1 cup milk

Slice Twinkies in half lengthwise and place in 9x13 pan, cream side up. Blend together the cream cheese, sugar and 1/2 the cool whip. Spread on the Twinkies.
Combine pudding mix, pumpkin, pumpkin spice, and milk. Mix well.
Spread over top of cream cheese mixture. Spread other 1/2 of cool whip on top and sprinkle with pumpkin spice for color. Put in refrigerator for two hours or until set.

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