1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Makes 9 to 12 servings.I confess, this recipe is off the Hostess website under the Twinkie section...but in my defense, I got it from a girl at work who found it over a year ago on the website...she brought the dessert to work and I loved it so much I asked for the recipe. I know it sounds weird, using Twinkies as a "crust"...honestly, I don't like Twinkies. Never have. But this dessert is awesome(if you like pumpkin)...