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Recipe: Twinkie Cherry Pie (no bake, make ahead)

Desserts - Pies and Tarts
TWINKIE CHERRY PIE

1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
10 Twinkies, halved lengthwise
1 (21 ounce) can cherry or other fruit pie filling
1 (15 ounce) can crushed pineapple in juice, drained
1/2 cup chopped Brazil nuts or other nuts, divided use (optional)
1 (8 ounce) container frozen non-dairy whipped topping, thawed.

In a bowl, combine the cream cheese and condensed milk and beat with an electric mixer on medium-high speed until smooth.

Arrange the Twinkies cut side up in a 9x13-inch baking dish. Pour the cream cheese mixture over the Twinkies.

Reserve about 1 tablespoon of the pie filling for garnish. Spoon the remaining pie filling over the cream cheese layer. Spoon the pineapple over the pie filling.

Reserve 2 tablespoons of the nuts for garnish. Sprinkle the remaining nuts over the pineapple, then spread the whipped topping over all. Garnish with the reserved pie filling and nuts.

Cover and refrigerate for 4 to 6 hours or overnight. Cut into squares to serve.

Servings: 12
Source: The Twinkies Cookbook by Hostess
MsgID: 071628
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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