Twinkie Cherry Pie
- 8 ounces cream cheese, at room temp
- 14 ounces sweetened condensed milk
- 10 Hostess Twinkies, halved lengthwise
- 21 ounces cherry pie filling
- 15 ounces crushed pineapple with juice (drained)
- 1/2 cup chopped pecans (optional)
- 8 ounces Cool Whip Topping (thawed)
- In a bowl, combine the cream cheese and condensed milk and beat with electric mixer on med. speed till smooth. Arrange the twinkies cut side up into a 13x9 in baking dish. Pour the cream cheese mixture over the Twinkies. Spoon the pie filling over the cream cheese mixture. Spoon the pineapple over the pie filling. Reserve 2 tablespoons nuts for garnish. Sprinkle remaining nuts over the pineapple. Spread Cool Whip over the pineapple and garnish with the 2 tablespoons reserved nuts. Cover and chill 4-6 hrs or overnight. Cut into squares and serve. ENJOY!
cream cheese, condensed milk, twinkies, cherry pie filling, pineapple, pecans, topping
Taken from www.food.com/recipe/twinkie-cherry-pie-429136 (may not work)