Ingredients
● 9 Twinkies, unwrapped
● 3.4 oz box instant vanilla pudding
● 1½ cups whole milk
● 16 oz fresh strawberries (divided)
● 8 oz whipped topping, thawed
Instructions1: Layer the Base: Arrange the unwrapped Twinkies snugly in a single layer in an 8×8 baking dish, covering the bottom completely.
2: Make the Pudding: In a medium bowl, whisk the instant pudding mix and milk for about 3 minutes until thick and creamy.
3: Spread the Creamy Layer: Pour and spread the pudding evenly over the Twinkies, making sure every piece is covered.
4: Prep the Strawberries: Dice 3–4 strawberries (about ⅓–½ cup) and set aside. Slice the remaining strawberries into ¼-inch slices.
5: Add the Fruit Layer: Arrange the sliced strawberries in a single, even layer over the pudding, slightly overlapping for full coverage.
6: Top with Whipped Cream: Spread the whipped topping gently over the strawberries, smoothing it into an even layer with a spatula.
7: Finish with Fresh Berries: Sprinkle the reserved diced strawberries over the top for a fresh, colorful finish.
8: Chill to Set: Refrigerate for 1–2 hours until the pudding firms up and the layers hold together beautifully when sliced.
Prep Time: 15 minutes Chill Time: 1–2 hours Servings: 9 squares
Helpful Tips for Perfect Layers:– If your strawberries are extra juicy, pat them dry before layering to prevent excess moisture.
– You can reduce the whipped topping to 4–6 ounces if you prefer a lighter top layer.
– Want to serve a crowd? Double the recipe and use a 9×13 dish.
– This dessert is best enjoyed within 2 days, stored covered in the fridge.
