Raspberry Twinkie Delight!
What a beautiful dessert for those hot summer days : )
INGREDIENTS:
10 Hostess Twinkies
2 10 oz. boxes of frozen raspberries, thawed
1 bag flaked coconut
1 large box pistachio pudding
1 container whipped topping
DIRECTIONS:
Cut Twinkies in half lengthwise
layer in a 13 x 9 inch pan.
Pour thawed raspberries over Twinkies.
Sprinkle evenly with coconut.
Cover with pudding and frost with whipped topping.
Refrigerate for several hours before serving.
YUM!
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