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DEL.ICIO.USPatriotic Twinkie Pie? Where do you draw the line on red, white and blue food?
The Atlanta Journal-Constitution
As a food writer, I get all sorts of press releases about new products and trends in dining. But, I have to say I did a double take when I got this recipe for a “Patriotic Twinkie Pie” for the 4th of July.
After reading it, I had to wonder with all the talk of healthful eating if people still ate things like Twinkies. While I fully admit they and ring dings, ding dongs, devil dogs, yodels and hostess cupcakes were a mainstay of my diet while growing up in the 60s and 70s, in my mind I had filed them away under “relics.” Besides milk and water, every ingredient in this dessert comes in a package of some sort.
It got me wondering. Am I living in a bubble or are people still making desserts like this? Read it and let me know if it’ll be part of your holiday menu.
Patriotic Twinkie Pie See a photo
The recipe, originally published in The Twinkies Cookbook, is from Ruth Royal of Cody, Wyoming
Serves 16
1 (6-ounce) package blueberry Jell-O 3 cups boiling water 1 (16-ounce) bag frozen blueberries 1 (6-ounce) package strawberry Jell-O 1 (16-ounce) bag frozen sliced strawberries in syrup 6 to 7 Twinkies, broken or torn into 1-inch pieces 2 (5.1-ounce) packages instant vanilla pudding mix 6 cups milk 1 (12-ounce) container frozen nondairy whipped topping, thawed
In a bowl, combine the blueberry Jell-O and 1 1/2 cups of the boiling water and stir until dissolved. Add the blueberries and stir until blended and slightly thickened. Allow to cool completely.
In another bowl, combine the strawberry Jell-O and remaining 1 1/2 cups boiling water and stir until dissolved. Add the strawberries and stir until blended and slightly thickened. Allow to cool completely.
Place half of the Twinkie pieces in a 6-quart glass bowl or trifle dish. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.
Spoon the blueberry mixture over the pudding spreading evenly. Top with the remaining Twinkie pieces. Spoon the remaining pudding over the Twinkies, spreading evenly. Spoon the strawberry mixture over the pudding, spreading evenly.
Cover and refrigerate for several hours or overnight, until completely chilled and set. Top with the whipped topping just before serving.
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Comments
By FCM
June 27, 2008 8:39 PM | Link to this
Looks like they are just using the Twinkies like you would a Lady Finger…I am not sure caloric, fat, or processing differs that greatly between the two…but I admit to not having checked.
Cupcakes with red and blue sprinkles (baked from a box and frosted in white) or a Vanilla cake (again from a box) and spread with Cool Whip topped with Strawberries and Blueberries (not Sara Lee Poundcake…that is too dry!). Or red and blue finger jello (does anyone else still make that?) which my kids love. That is as patriotic as the food is likely to get around my house.
I am not big on jello gelatin desserts or jello molds or anything beyond basic jello or finger jello. So while this would probably make a lovely dessert for a picnic or pot luck, it is unlikely I would make it.
Like you I recall ding dongs, twinkies, and the choclate cupcakes with the squiggles (all frozen!) from my youth of the 70s. My two didn’t care for them when they tried them. Oreo’s, Nutter Butters, and Little Debbies Peanut Butter Bars are the only snacks that survived to be feasted on by my adult palate. Although unlike in my youth, where I played outside all day, I have to limit them because they just sit on my hips.