Twinkie Trifle Temptation Recipes

Steps:

• Prepare pudding with milk, as directed on package. Set aside.
• Line 13x9-inch casserole dish with bottom halves of sponge cakes, cream side up.
• Sprinkle with 1/2 cup candy.
• Top with reserved pudding.
• Arrange top halves of sponge cakes on pudding.
• Spread on whipped topping.
• Top with remaining candy.
• Cover and refrigerate 2 hours.

Steps:

• Preheat oven to 200°C.
• Fry the onions until soft, and mix with julienned potatoes.
• Chop anchovy fillets finely, and keep the anchovy juices.
• In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
• Mix the cream with the anchovy juices and pour on the dish.
• Bake in the oven for about an hour.
• Before serving, top with fresh dill.

Steps:

• Cut twinkies in half lengthwise.
• Line bottom of a 9x13 pan with half of the twinkies (cream side up).
• Cover with pudding.
• Crush skor bars and sprinkle half (3 bars) over pudding.
• Put rest of twinkies (cream side down) on top.
• Cover with whipping cream.
• Sprinkle remaining three bars on top.
• Refrigerate until ready to use.
• Enjoy!

Steps:

• Combine strawberries and glaze in a small bowl.
• Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
• In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Steps:

• Preheat oven to 200°C.
• Peel the potatoes and cut them into strips.
• Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
• Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
• Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
• Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.

Steps:

• For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
• To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that's about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
• Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
• In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
• Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
• Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there's no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
• Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
• Immediately scrape the batter into the prepared molds, filling each with about .75 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
• For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
• Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won't last indefinitely. They're best served still slightly warm.

Steps:

• Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
• In a bowl, combine the pudding mix and milk and stir according to the package instructions.
• Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
• Place half of the Twinkie crumbs in the bottom of the trifle bowl.
• Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
• Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
• Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
• Refrigerate for 4 to 5 hours before serving.