Ingredients
Method
- Slice all 20 Twinkies in half lengthwise. Arrange them cut-side up in a single snug layer in the bottom of a 9x13-inch baking dish, pressing them together to fill any gaps.
- Layer the sliced bananas evenly over the top of the Twinkies in a single layer, covering as much surface area as possible.
- Spread the well-drained crushed pineapple evenly over the banana layer, pressing gently with the back of a spoon to create an even, flat layer.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add 1 cup of powdered sugar and beat until fully combined.
- In a separate bowl, whisk together both packages of instant vanilla pudding mix with 3 cups of cold whole milk for 2 minutes until thickened. Pour the pudding into the cream cheese mixture and beat on medium speed until smooth and no lumps remain.
- Fold one 8-ounce container of Cool Whip into the pudding and cream cheese mixture using a rubber spatula until light and fluffy and evenly combined.
- Spread the pudding mixture evenly over the pineapple layer, smoothing it all the way to the edges and corners of the dish.
- Spread the remaining 8-ounce container of Cool Whip evenly over the top of the pudding layer.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
- Just before serving, drizzle with ¼ cup chocolate syrup, scatter the chopped peanuts evenly over the top, place maraschino cherries across the surface, and add sprinkles if desired. Slice into squares and serve cold.
Nutrition
Notes
Drain the pineapple thoroughly. Press it firmly in a fine mesh strainer or squeeze out the liquid by hand before adding it to the dish. Excess moisture is the most common reason this dessert can become watery, so this step is really important.
Make it ahead. This cake actually tastes even better the next day after an overnight chill in the refrigerator. The layers set up beautifully and the flavors really come together. Just hold off on adding your cherries and chocolate drizzle until right before serving.
Storage. Cover tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. Freezing is not recommended as the bananas and pudding layer will not hold up well once thawed.