No-Bake Twinkie Pudding Cake

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Light, creamy, and bursting with bright cherry flavor, this No-Bake Twinkie Pudding Cake is a nostalgic treat with a modern twist. Layers of soft golden Twinkies are nestled between rich vanilla pudding, fluffy whipped topping, and juicy cherries. The result is a chilled dessert that’s both dreamy and refreshing—perfect for summer parties, potlucks, or a no-fuss weeknight indulgence.

The beauty of this dessert is in its simplicity. No oven required, no complicated steps—just easy layering and chill time. It’s the kind of dessert that draws people in with its cheerful colors and keeps them coming back for seconds with its irresistible creamy texture and balanced sweetness. Whether you’re hosting a gathering or craving a playful dessert idea, this no-bake delight is ready to impress.

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Ingredients for No-Bake Twinkie Pudding Cake

• 10 Twinkies, sliced lengthwise
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1 can (21 oz) cherry pie filling
• Powdered sugar, for garnish (optional)
• Fresh cherries or maraschino cherries, for topping (optional)

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Step 1: Prepare the Base

Start by slicing each Twinkie lengthwise, then arrange them cut-side up in a single layer on the bottom of a 9×13-inch dish. This will form the soft, sponge-like foundation of your pudding cake.

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Step 2: Whip Up the Pudding

In a medium mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whisk for about 2 minutes until it thickens. Let it sit for another 2 minutes to fully set.

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Step 3: Layer the Cream

Spread the prepared vanilla pudding evenly over the Twinkie layer. Once the pudding is smoothed out, gently spread the whipped topping over the pudding. Use a spatula to create a fluffy, cloud-like layer.

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Step 4: Add the Cherry Bliss

Spoon the cherry pie filling over the whipped topping, spreading it carefully so you don’t disturb the layers below. For extra flair and texture, add some fresh or maraschino cherries on top.

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Step 5: Chill and Serve

Refrigerate the cake for at least 4 hours, or overnight for best results. This chilling time helps the layers meld together beautifully. Before serving, sprinkle with powdered sugar if desired.

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Storage Instructions

Store any leftover No-Bake Twinkie Pudding Cake tightly covered in the refrigerator. It will stay fresh and delicious for up to 3 days. Since it contains dairy and fruit topping, it’s best kept cold at all times. Avoid freezing this dessert, as the texture of the pudding and whipped topping may separate when thawed.

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Estimated Nutrition

(Per serving, based on 12 servings)

• Calories: 290
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 320mg
• Carbohydrates: 45g
• Sugars: 31g
• Protein: 2g

Note: Nutrition values may vary based on brand and quantity of ingredients used.

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Frequently Asked Questions

Can I make this dessert ahead of time?

Absolutely! In fact, it tastes even better after chilling overnight, so it’s perfect for preparing the day before a gathering.

Can I use homemade whipped cream instead of store-bought topping?

Yes, you can substitute with homemade whipped cream. Just make sure it’s stabilized (with a bit of powdered sugar or cream cheese) so it holds up.

Is there a substitute for Twinkies?

If you can’t find Twinkies, use any soft sponge cake or even ladyfingers for a similar texture.

Can I use a different fruit topping?

Definitely. Blueberry, strawberry, or mixed berry pie filling all work well with this recipe.

How long does it take to set in the fridge?

At least 4 hours is recommended, but overnight is ideal for the best texture and flavor.

Is this recipe kid-friendly?

Yes! It’s a fun and sweet dessert that both kids and adults enjoy.

Can I make this sugar-free?

You can use sugar-free pudding mix, whipped topping, and a light pie filling to lower the sugar content.

Can I serve it frozen like an ice cream cake?

It’s not ideal frozen, as the texture becomes too hard and icy. It’s best served chilled but soft and creamy.

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