— From Lucy Cartwright, of Washington Court House, Ohio

Layered Pumpkin Dessert

1 package (15 ounces) Hostess Twinkies (10 Twinkies)

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 container (8 ounces) frozen non-dairy whipped topping, thawed, divided

2 packages (3.4 ounces each) instant vanilla pudding

1 can (15 ounces) pumpkin

1 1/2 teaspoons pumpkin pie spice

1 cup milk

Additional pumpkin pie spice

Slice Twinkies in half length-wise and place cream side up in a single layer in 9×13 baking dish. Using a mixer, blend together cream cheese, confectioners’ sugar, and half 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 9-12 servings.

Salt Magazine