Pumpkin Twinkamisu
1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single
layer in 9 x 13-inch baking dish. Using a mixer, blend together cream
cheese, confectioners' sugar and ½ of whipped topping until smooth.
Spread evenly over Twinkies. Combine pudding mix, pumpkin, pumpkin pie
spice and milk. Whisk until well blended and layer over cream cheese
mixture. Carefully spread remaining whipped topping over pumpkin.
Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or
until set. Makes 9 to 12 servings.
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