Print
Ingredients
Scale
- 10–12 banana twinkies wrappers removed and cut lengthwise
- 3.4 ounce box vanilla pudding mix divided
- 1 ¾ cups whole milk
- 15 ounce can diced mangos well drained
- 20 ounce can pineapple slices well drained
- 16 ounce container whipped topping thawed
Instructions
- In a 9×13 baking dish, lay the twinkie slices with frosting side up in a single layer. You may have extras based on spacing.
- Set aside 2 tablespoons of the pudding mix in a small bowl. Whisk the remaining pudding mix with milk in a large bowl until thick.
- Gently fold in the diced mangos using a spatula.
- Pour the pudding mixture over the twinkies and spread it evenly.
- Place the pineapple slices evenly over the pudding layer.
- In a separate bowl, whisk the thawed whipped topping with the reserved pudding mix until slightly thickened.
- Spread the whipped topping mixture evenly over the pineapple layer, covering it completely.
- Loosely cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, top with cherries, chopped pecans, and coconut flakes if desired. Slice and serve chilled.
Notes
For a delicious twist, add chopped nuts or coconut flakes on top before serving.
Ensure the whipped topping is fully thawed for easier mixing and spreading.
Optional: Let the cake chill overnight for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 130 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg