If you stockpiled Twinkies with the news that Hostess Brands was shutting its doors and don’t know what to do with the extra snacks, Melba Lovelace, of Melba’s Swap Shop, offered this recipe in 2008:
Layered Pumpkin Dessert
1 box (15 ounces) Hostess Twinkies
1 container (8 ounces) cream cheese, softened
1 cup powdered sugar
1 container (8 ounces) prepared whipped topping
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
•Slice Twinkies in half lengthwise. Place, cream side up, in single layer in 9-by-13-inch baking dish.
•In large bowl, with electric mixer, blend cream cheese, sugar and half the whipped topping until smooth. Spread evenly over Twinkies.
•Whisk pudding mixes, pumpkin, spice and milk until blended. Layer over cream cheese mixture. Spread with remaining whipped topping. Lightly sprinkle with pumpkin pie spice. Refrigerate until set. Makes nine to 12 servings.