Servings:
Serves 6 to 8 Servings
Ingredients
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 3/4 cup milk
- 1/4 cup amaretto
- 1 cup strong coffee, warmed
- 1 tablespoon sugar
- 1/4 cup kahlúa
- 2 cup frozen nondairy whipped topping, thawed
- 10 cup twinkies
- 10 cup Unsweetened cocoa
Preparation
Baking Directions:
In a bowl, combine the pudding mix, milk, and Amaretto and whisk until thickened.
Set aside until quite thick.
In a separate, small bowl, combine the coffee, sugar, and Kahlúa and mix until the sugar dissolves.
Refrigerate until cool.
Fold the whipped topping into the pudding mixture.
Spoon one-third of the pudding mixture into an 8 x 8-inch baking dish.
Line a baking sheet with waxed paper and set the Twinkies on the paper.
Slowly drizzle the coffee mixture over each Twinkie, allowing the liquid to soak in.
Using a spatula, transfer the Twinkies to the baking dish, arranging evenly over the pudding.
Spoon the remaining pudding over the Twinkies.
Refrigerate for 1 hour, or until set.
Dust with cocoa just before serving.
