strawberry ice cream twinkie cake
(2 ratings)
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Got this from a Woman's World magazine
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(2 ratings)
yield
16 serving(s)
Ingredients For strawberry ice cream twinkie cake
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14twinkies, from 2 (15oz. each) pkgs., unwrapped
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6 c(1.5 qt.) strawberry ice cream, softened
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1/2 clow-sugar strawberry preserves
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1(8 oz. container) frozen whipped topping, thawed
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5strawberries, fresh
How To Make strawberry ice cream twinkie cake
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1Line 9" spring-form pan with enough plastic wrap to overhang side by 4". Cut 9 Twinkies in half lengthwise (through center of top); arrange against side of pan, cut side facing center. Arrange remaining 5 Twinkies over bottom of pan to cover completely.
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2Spread 3 cups ice cream over Twinkies on bottom of pan. Evenly spread strawberry preserves over ice cream; spread remaining ice cream over preserves. Using plastic wrap overhang, cover cake; freeze until firm, at least 2 hours.
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3Remove side of pan and plastic wrap from cake. Spread top with whipping topping, or, if desired, transfer to large pastry bag fitted with star tip and pipe on top of cake. Garnish with strawberries. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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