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+ servings

Twinkie Strawberry Shortcake

Prep Time 1 hr 20 mins
Cook Time 1 hr
Course Breakfast, Dessert
Servings 15


  • 18 Twinkies, unwrapped
  • 4 Tbsp orange juice
  • 2 boxes Jello Strawberry Creme pudding mix
  • 1 & ½ cups low-fat milk
  • 1 tub (8 oz) Cool Whip Free, thawed
  • Strawberries, optional


  • Spray a 13x9 inch pan with cooking spray. Line the pan with Twinkies lengthwise, with 8 Twinkies on the first row, and 8 in the second. Use the remaining two Twinkies to fill the center gap between the rows (you'll want to slice those Twinkies in half length-wise and tuck it into the gap). Drizzle the OJ evenly over the Twinkies.
  • In a large bowl, mix together the packages of pudding and cold milk until combined. Add 1 cup of Cool Whip; gently fold into the pudding to blend. Spread the pudding mixture evenly over the Twinkies to cover. Refrigerate 1 hour.
  • Top with the remaining Cool Whip, cut, and serve. Store airtight, in the fridge, for several days. Serve with sliced strawberries, if desired.


You could also add fresh or thawed frozen berries to the shortcake--just toss them in an even layer just before pouring on the pudding layer and proceed as normal.
Keyword cake, no-bake, Shortcake, Strawberry
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