No Bake Twinkie Cake

5 from 12 votes

In just 10 minutes, create a no-bake Twinkie Cake with a simple assembly of pudding, fresh strawberries, and Cool Whip atop Twinkies.

Prep Time10

Cook Time0

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: (approximately 2¾ x 2 ¾ ) servings

Calories: 268kcal

Place the unwrapped twinkies into the bottom of an 8x8 baking dish.
In a medium bowl, whisk together the instant pudding mix and whole milk for 3 minutes or until thickened.
Spread the vanilla pudding evenly over the twinkies in the baking dish.
Dice 3-4 of the strawberries into small pieces. You should have about ⅓-½ cup of diced berries. Set aside.
Slice the remaining berries into ¼ thick slices. Arrange the sliced strawberries in a single layer covering the entire surface of the twinkie cake.
Top the layer of strawberry slices with the thawed whipped topping. You can use an offset spatula to smooth the whipped topping into an even layer.
Sprinkle the reserved small diced strawberries evenly over the surface of the no-bake twinkie cake.
Refrigerate for 1-2 hours to allow the pudding layer to firm up before slicing and serving.

Yields: 9 (approximately 2¾ x 2 ¾ ) servings

Storage:

To Store: You can store this cake in the refrigerator, covered with plastic wrap, for up to 2 days.

Tips:

Depending on the size of the berries, you may not need to use all the berries from your container. You can save the extras for snacking on later.
You can easily double this recipe and make it in a 9x13 baking dish if you are serving a crowd.
This cake can also be made, as written, using a 9x9 baking dish. Keep in mind that you may need to add the extra twinkie from the 10-count box of twinkie snack cakes to fill the entire surface of the slightly larger dish.
You can cut back the amount of whipped topping used for this recipe down to either 4-6 ounces. This is such a forgiving recipe that you can customize the amount according to your tastes.