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5 from 2 votes

Strawberry Twinkie Cake (No Bake)

Course: Dessert
Cuisine: American
Author: Catherine's Plates

Equipment

  • 1 9 x 13 baking dish
  • electric hand mixer & spatulas
  • sharp knife & small cutting board
  • large mixing bowl

Ingredients

  • 1 box Hostess Twinkies (you need 15 for this recipe)
  • 1 (16oz) container fresh strawberries, cleaned & sliced (DIVIDED)
  • 1 (8oz) package cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1 tsp almond extract
  • 1 (8oz) container frozen cool whip, thawed (DIVIDED)
  • 1 (32oz) canned strawberry pie filling

Instructions

  • Place 15 twinkies into bottom of a 9 x 13 baking dish in one single layer. They should be touching. (NOTE: I fit them in 3 rows of 5.)
  • Layer 1/2 of the sliced strawberries across the twinkies to cover.
  • In a large mixing bowl beat together cream cheese, sweetened condensed milk, and almond extract until creamy & smooth.
  • Fold in 1/2 of the thawed cool whip until combined. Pour cream cheese mixture over the strawberries to cover evenly. Evenly spread strawberry pie filling over the cream cheese mixture. Spread remainder of cool whip on top of the pie filling. Top with remainder sliced strawberries in single layer.
  • Cover with plastic wrap and refrigerated for 2 hours. Use large spoon to scoop out dessert all the way through the twinkies on bottom of dish. Enjoy.
    NOTE: remainder dessert should be refrigerated.