6 Best-Ever SUMMER DESSERT RECIPES you'll go Crazy over!
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Recipes in this Video
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No Bake Twinkie Cake is a popular American dessert that combines the iconic Twinkie snack cake with layers of chocolate pudding and whipped cream. This dessert is often served at parties and gatherings due to its ease of preparation and nostalgic appeal. It reflects the trend of no-bake desserts that gained popularity in the mid-20th century, making it a convenient choice for home cooks.
Ingredients
- ●Twinkies
- ●whipped cream
- ●chocolate pudding
- ●milk
- ●vanilla extract
- ●chocolate shavings
Instructions
- 1Slice Twinkies in half lengthwise and arrange them in a single layer in a dish.
- 2In a bowl, mix chocolate pudding with milk and vanilla extract until smooth.
- 3Spread half of the chocolate pudding mixture over the Twinkies.
- 4Add a layer of whipped cream on top of the pudding.
- 5Repeat the layers with the remaining Twinkies, pudding, and whipped cream.
- 6Top with chocolate shavings for garnish.
- 7Refrigerate for at least 2 hours before serving.
- 8Slice and serve chilled.
Ingredient Alternatives
Twinkies
Healthier: homemade sponge cake
Cheaper: store-brand snack cakes
Homemade options can be healthier and store brands are often cheaper.
whipped cream
Healthier: Greek yogurt
Cheaper: cool whip
Greek yogurt is lower in calories and more nutritious.
chocolate pudding
Healthier: dark chocolate pudding
Cheaper: instant chocolate pudding mix
Dark chocolate has health benefits and instant mixes are often less expensive.
Techniques
layering
Equipment
mixing bowldishspatularefrigerator
dairygluten
Also Known As
Twinkie CakeTwinkie Dessert
Ingredients
- ●2 cups all-purpose flour
- ●1 1/2 cups granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk
- ●3 large eggs
- ●2 tsp baking powder
- ●1/2 tsp salt
- ●1 tsp vanilla extract
- ●2 cups fresh peaches, peeled and sliced
- ●1/2 tsp cinnamon
- ●1/4 cup brown sugar
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined.
- 5Fold in the sliced peaches and cinnamon gently into the batter.
- 6Pour the batter into a greased 9x13 inch baking dish, spreading it evenly.
- 7Sprinkle the brown sugar over the top of the batter.
- 8Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cake to cool in the pan for about 10 minutes before serving.
Equipment
mixing bowlwhisk9x13 inch baking dishtoothpick
Ingredients
- ●1 pre-made graham cracker pie crust
- ●1 cup heavy cream
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup Heath Bar pieces (or toffee bits)
- ●1/2 cup chocolate chips
- ●1/4 cup butter
- ●1/4 cup corn syrup
- ●1/2 cup chopped nuts (optional)
Instructions
- 1In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- 2In a saucepan, melt the butter and chocolate chips over low heat, stirring until smooth.
- 3Add the corn syrup to the melted chocolate mixture and stir until well combined.
- 4Remove from heat and fold in the Heath Bar pieces and chopped nuts if using.
- 5Pour the chocolate and Heath Bar mixture into the graham cracker pie crust, spreading it evenly.
- 6Top the pie with the whipped cream mixture, smoothing it out with a spatula.
- 7Chill the pie in the refrigerator for at least 2 hours to set.
- 8Before serving, sprinkle additional Heath Bar pieces on top for garnish.
- 9Slice and serve chilled.
Equipment
mixing bowlsaucepanspatularefrigerator
Ingredients
- ●1 box (15.25 oz) yellow cake mix
- ●1 cup coconut milk
- ●1/2 cup vegetable oil
- ●3 large eggs
- ●1 cup sweetened shredded coconut
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup whipped topping
- ●1/2 cup toasted coconut flakes
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease and flour a 9x13 inch baking pan.
- 3In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until well combined.
- 4Pour the batter into the prepared baking pan and smooth the top.
- 5Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6Remove the cake from the oven and let it cool for about 10 minutes.
- 7Using a fork, poke holes all over the top of the cake.
- 8In a separate bowl, mix the sweetened condensed milk with the shredded coconut.
- 9Pour the coconut mixture over the warm cake, making sure it seeps into the holes.
- 10Allow the cake to cool completely, then spread the whipped topping over the top.
- 11Sprinkle the toasted coconut flakes on top of the whipped topping before serving.
Equipment
9x13 inch baking panmixing bowlforktoothpickspatula
Ingredients
- ●1 box of ice cream sandwiches (about 12 sandwiches)
- ●2 cups whipped cream
- ●1/2 cup chocolate syrup
- ●1/2 cup crushed cookies (like Oreos or chocolate wafers)
- ●1/2 cup chopped nuts (optional)
- ●1/2 cup sprinkles (optional)
Instructions
- 1Line a 9x13 inch baking dish with parchment paper.
- 2Arrange a layer of ice cream sandwiches in the bottom of the dish, fitting them snugly together.
- 3Spread half of the whipped cream over the layer of ice cream sandwiches.
- 4Drizzle half of the chocolate syrup over the whipped cream.
- 5Sprinkle half of the crushed cookies and nuts (if using) over the chocolate syrup.
- 6Repeat the layers: add another layer of ice cream sandwiches, the remaining whipped cream, chocolate syrup, crushed cookies, and nuts.
- 7Top with sprinkles if desired.
- 8Cover the dish with plastic wrap and freeze for at least 4 hours or until firm.
- 9Once set, remove from the freezer, slice into squares, and serve.
Equipment
9x13 inch baking dishparchment paperspatulaknife
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