Sometimes dessert is the most important part of dinner.
I received the Twinkies Cookbook from one of my sisters as a birthday present. Who would of thought you can make your wedding cake out of Twinkies and fondant?! Well, My Middle One decided to tackle one of the recipes. She made up a grocery list for me that included 18 Twinkies, a gallon of ice cream, and a tub of Cool Whip. What a great recipe for a hot summer day. The cake came out great. Even with the overload of Twinkies, it did not have a processed sponge cake with imitation cream filling taste. The most difficult part was actually managing to squeeze all of the ingredients into a 9 x 13 pan.
Why not pick up a copy of the cookbook for yourself?
Twinkie Ice Cream Cake
adapted from The Twinkies Cookbook
1 1/2 cups crushed graham crackers
2 tb confections' sugar
6 tb butter, melted
1 gallon of your favorite ice cream
1 cup Cool Whip
1/2 cup chocolate syrup
To prepare the crust, combine the cracker crumbs, sugar, and melted butter. Press evenly into a 9 x 13 inch dish.
Cut about 1/2 of the ice cream crosswise into 1 inch thick slices and arrange on top of the crust. Cut 12 Twinkies in half lengthwise and and arrange on top of the ice cream. cut the remaining 6 Twinkies into 1 inch pieces and stir into softened remainder of the ice cream. Spread the mixture over the Twinkies. Drizzle with chocolate syrup and top with Cool Whip. Freeze for about 2 hours. Cut into squares to serve.