Patriotic Twinkie Pie calls for blueberries and strawberries, as well as Twinkies and Jell-O.
Let your Fourth food sparkle, too, with stars, Twinkies
By Patrice Stewart
Show your spirit by making an easy but impressive dessert for your Fourth of July celebration.
And what could be more festive and American than a Patriotic Twinkie Pie, or a tower of red and blue ice cream stars?
Make one of these desserts as the highlight of your Fourth of July celebration to show your spirit.
The Patriotic Twinkie Pie was submitted for “The Twinkies Cookbook” by Ruth Royal of Cody, Wyo.
It calls for blueberries and strawberries, as well as Twinkies and Jell-O.
This Twinkie creation looks festive in a trifle bowl, so you can make it the centerpiece of your holiday table.
The Tower of Stars can be made early in the day by mixing raspberries and marionberries or blackberries with purchased ice cream and cutting out star shapes.
Plan to assemble it at the last minute, and you’re free to enjoy the fireworks. This recipe is from the Oregon Raspberry and Blackberry Commission.
If you want a lower calorie dessert, substitute light ice cream or frozen yogurt for the ice cream and use fat free half and half for the cream in the Tower of Stars.
Sugar-free Jell-O and pudding mixes and topping can be used in the Twinkie Pie.
Produce departments of some food stores have fresh blueberries, strawberries, blackberries and raspberries now, but you can also substitute frozen berries.
Fourth of July Ice Cream Tower of Stars
7 cups fresh or frozen red raspberries (thaw frozen berries)
5 cups fresh or frozen Marionberries or any other blackberries (thaw frozen berries)
2 gallons vanilla ice cream, softened
Red food coloring (optional)
Purchased angel food cake
1/2 cup red raspberry puree (see below)
1/2 cup heavy cream
Marionberries, red raspberries and red currants for garnish
Equipment (see note)
Red Raspberry Ice Cream:
7 cups red raspberries, fresh or frozen
1 gallon vanilla ice cream, softened
Puree red raspberries in a food processor, and strain through a fine sieve or grind berries in a food mill to make puree. Reserve 1 cup puree and put in squirt bottle.
Mix remaining puree with softened ice cream in a food processor. You may wish to use a few drops of red food coloring when mixing to increase the coloration of the ice cream (optional).
Pour ice cream/puree mix in a jellyroll type pan (disposable aluminum baking sheets work well) as deep as the cookie cutter. Freeze for 6 hours or overnight.
Marionberry Ice Cream:
Proceed as in raspberry recipe above, substituting 5 cups of Marionberries, fresh or frozen. It is not necessary to reserve puree, and food coloring will not be needed.
Cutting Star Shapes:
Cover two cookie sheets with wax paper, wrapping ends underneath. Pre-cool in freezer for 20 to 30 minutes.
Place star-shaped cookie cutters in warm water. Remove ice cream filled jellyroll pans from freezer one at a time, as needed.
Remove cutter from warm water, shake off excess water, and working quickly depress cutter into ice cream, carefully sliding up to unmold. Use spatula to place ice cream cutouts on pre-chilled cookie sheets, cover with a sheet of wax paper and return to freezer for 20 minutes or up to 24 hours. Cut all star shapes.
When ready to serve:
Slice angel food cake in slices as deep as the cookie cutter you are using. Cut star shapes out of angel food cake. Spoon a pool of heavy cream on each serving plate. With red raspberry puree in squirt bottle, draw wavy red lines across plate, and through cream.
Take ice cream stars from freezer and stack one Marionberry star, one angel food cake star and one red raspberry star on prepared plate, being careful not to disturb red lines. Garnish with berries and currants and serve right away. Serves 6 to 8.
Note: For the ice-cream stars, you’ll need this equipment: a 3- to 4-inch star-shaped cookie cutter; a jellyroll pan (or a disposal aluminum baking sheet); plastic squirt bottle; mesh sieve or food mill; food processor; two cookie sheets; wax paper and spatula.
Patriotic Twinkie Pie
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 11/2 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 11/2 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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