Cherry Pie With A "Twinkie" Crust

Cherry Pie With A "Twinkie" Crust

Ingredients:
1 8 oz. package cream cheese, at room temperature
1 can (14 oz.) sweetened condensed milk
10 Twinkies, cut into halves, lengthwise
1 can (21 oz.) can cherry or other pie fillings
1 can (20 oz.) crushed pineapple in juice, drained
12 oz. container non-dairy whipped topping, thawed

Directions:
In a large-sized mixing bowl, combine the cream cheese, and condensed sweetened milk and beat with an electric mixer on medium-high until smooth. 

Arrange the Twinkies cut side up in a 9 x 13-inch baking dish.  Pour the cream cheese mixture over the Twinkies.

Reserve about 1 tablespoon of the pie filling for garnish.  Spoon the remaining pie filling over the cream cheese layer.  Spoon the pineapple over the pie filling.

Spread the whipped topping over all.  Garnish with the reserved pie filling

Cover and refrigerate for 4 to 6 hours or overnight.  Cut into squared to serve.  Can be made up to 2 days in advance.