Twinkie Strawberry Cheesecake Shortcake

Twinkie Strawberry Cheesecake Shortcake

Ingredients

• About 15 Twinkies
• 8 oz block of cream cheese, slightly softened
• 7 oz (half of a 14 oz can) sweetened condensed milk
• 1 tsp almond extract
• 1 tsp lemon extract
• 16 oz Cool Whip (thawed), divided
• roughly 2 lbs fresh strawberries, sliced

Instructions

1.       Line a 9 inch springform pan with plastic wrap.

2.       In the bowl of your mixer, using the whisk attachment, beat the cream cheese until smooth. Add sweetened condensed milk and extracts, beating on medium speed until smooth and combined, scraping against the side of the bowl as needed. Fold in HALF of the Cool Whip and all the sliced strawberries.

3.       Line perimeter of pan with Twinkies that have been cut in half vertically and horizontally. Line up against the side of the pan standing up with the cream center facing in. Spread half of your strawberry mixture in the bottom of the pan.

4.       Layer more Twinkies, split VERTICALLY (they should be full length, with the cream exposed) on top of the strawberry filling. You may have to cut a few horizontally to fill spots, but it's okay if there are empty spaces here and there.

5.       Repeat with the rest of the strawberry filling, and top with one more layer of split Twinkies. Cover with plastic wrap and refrigerate, preferably overnight, but at least a few hours.

6.       Turn onto a plate and remove pan and wrap. Cover with remaining Cool Whip and serve!!

Notes

To get my slices neat, I freeze for about an hour before serving. It will still cut just fine if you don't, but they may not hold their shape quite as well.

source : http://www.confessionsofacookbookqueen.com

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