Twinkie Bomb

Twinkie Bomb

6 Twinkies, well chilled
1/2 cup raspberry jam
2 cups vanilla ice cream, room temperature
Fresh raspberries, for garnish, optional
Vanilla cream sauce or raspberry dessert sauce, optional

Line 4 parfait dishes with plastic wrap.Cut each Twinkie crosswise into 10
pieces. Arrange a layer of Twinkie piece in each parfait glass. Cover the
bottom and sides. Spread raspberry jam over the Twinkies, filling in any
crevices. Spoon ice cream into center of each Twinkie covered parfait.
Arrange remaining Twinkie pieces to completely cover parfaits. Freeze for
about 20 minutes until firm. Remove from freezer and put upside down on
desert plates. Remove dishes and peel plastic wrap off each dessert. Garnish
with raspberries and vanilla cream sauce and serve at once.
Twinkie Cookbook.