Ingredients
Scale
- 1 package (15.25 ounces) instant vanilla pudding mix
- 3 cups milk
- 1 cup cold heavy cream
- 1 (16 ounce) package Twinkies, cut into 1/2-inch slices
- 1 cup chocolate sandwich cookies, crushed
- 1/2 cup semisweet chocolate chips
- 1/4 cup creamy peanut butter (optional)
- Whipped cream or chocolate shavings for garnish (optional)
Instructions
- Step 1: In a large bowl, whisk together the instant pudding mix and milk until smooth and creamy. Let the mixture sit for 5 minutes to thicken.
- Step 2: In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
- Step 3: Layer half of the Twinkie slices in the bottom of a 9×13 inch baking dish. Sprinkle half of the crushed chocolate sandwich cookies over the Twinkies. If using, spread half of the peanut butter evenly over the cookie layer.
- Step 4: Pour half of the pudding mixture over the cookie layer. Repeat layers with the remaining Twinkies, cookies, peanut butter (if using), and pudding mixture.
- Step 5: Sprinkle the chocolate chips evenly over the top layer. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
- Step 6: Garnish with whipped cream and/or chocolate shavings before serving (optional).
Notes
- Store leftover pudding cake in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- For a slightly softer texture, let the cake sit at room temperature for 15-20 minutes before serving.
- Serve this decadent dessert in individual portions for a charming presentation, perhaps with a scoop of vanilla ice cream alongside.
- To prevent the Twinkies from getting soggy, ensure the pudding mixture is fully thickened before layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American