3 Boxes Twinkies
1 Small box Butterscotch Pudding
2 Large Bananas
1 Large Container Cool-Whip...maybe used 4 1/2 cups
1 1/2 cups Coconut
2 Tbl Caramel Ice Cream Topping
1 10 inch springform Pan
The Method
Mix pudding as directed for pie filling...let stand about 5 minutes...slice and fold in bananas...let stand about 10 minutes longer.
Using springform pan with sides on... layer bottom with twinkies...may have to cut a few to completely cover bottom. Then pour pudding mixture and spread evenly over twinkies. Then another layer of twinkies.
Then spread about 1 1/2 cups whip cream over top of twinkies. Let set at least 4 hours...or over nite. I left it over nite in the fridge.
Then toast 1 1/2 cups coconut in non-stick skillet on med. heat until toasted a light brown.
Remove sides of pan frost over top and sides of cake with cool-whip, press coconut onto sides of cake and finally drizzle the 2 Tbl of caramel over top of cake.
I used a spatula and ran it through the top of the cake...which made a pretty design. I did snuggly fit the 2 layers of twinkies into the pan and had only about 4 left.
This NO BAKE CAKE turned out absolutely out of this world! What a easy cake to make...just think of all the different fillings, toppings, and icings to completely change it up. This cake cut perfectly sliced pieces of cake and you would of never thought it had twinkies in the recipe.
Twinkie Butterscotch/caramel cake
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