Strawberry Twinkie Cake
Strawberry Twinkie Cake makes the perfect spring dessert. Twinkies, fresh strawberries, and strawberry puree are layered with a creamy mixture of cream cheese, sweetened condensed milk, and Cool Whip.
a (14-ounce) can
sweetened condensed milk
defrosted (or equivalent amount of homemade whipped cream)
Line a 9-inch springform pan with plastic wrap.
Place 2 heaping cup strawberries and sugar in a medium saucepan. Cook over medium heat for about 15 minutes or until thickened. Smash strawberries with a fork as they cook. Let cool.
Using an electric mixer, beat cream cheese, sweetened condensed milk, and almond extract until smooth. Fold in 1 cup of Cool Whip and set aside.
Arrange 4 twinkies in prepared pan in the shape of an "X". See pictures above for reference. Cut 2 twinkies in half and fit them in the open spaces.
Fill cracks with half the remaining sliced strawberries.
Spread half of the cream cheese mixture on top of twinkies, being sure to fill all the open spaces with it.
Spread cooled strawberry/sugar mixture on top.
Repeat with another layer of Twinkies, filling the cracks with remaining sliced strawberries and then spreading remaining cream cheese mixture on top.
Cover with plastic wrap, gently pressing down to compact everything slightly.
Refrigerate for at least 2 hours.
Remove cake from springform pan and use scissors to cut plastic wrap away.
Spread Cool Whip on top and sides. You probably won't need to use all of it.