Tropical Delight
"A dessert made with a Twinkie snack cake base, followed by layers of tropical flavors and whipped topping. A wonderful summer dessert."
photo by Chef Gary
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 8 Hostess Twinkies, halved
- 85.04 g jello vanilla pudding mix, prepared
- 3 large bananas, sliced
- 236.59 ml shredded coconut
- 226.79 g crushed pineapple
- 226.79 g Cool Whip
directions
- Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.
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Reviews
-
Oh my gosh! This was SO GOOD! Very light & refreshing! It tastes like the Hawaiian Blizzard at DQ. I added sliced strawberries, extra pineapple, candied cherries, and extra Cool Whip to cover it all. I didn't have vanilla pudding, so I substituted banana cream pudding instead. It was FABULOUS! This recipe is going straight to my favorites collection. Thanks!
RECIPE SUBMITTED BY
Chef Gary
Mesquite, 83
My very first dish was spaghetti, taught to me by my grandmother. Though very simple, it was good, honest food that was delicious. Since my first cooking experiences I have been hooked. Cooking is a passion, a way of life. I have learned so much from people here and their fabulous recipes, and I spend a great deal of time learning from Food Network and PBS. My culinary influences include Chef Robert Irvine, Iron Chef Bobby Flay, and the Encyclopedia of Cookery himself, Alton Brown. There are so many excellent chefs that are an inspiration to us all, including the great chefs here!
