This year it's an Olde McCain family recipe, personally purloined by the nimble-fingered Cindy McCain, and pawned off for years as her own. Actually she stole it from The Twinkies™ Cookbook, by Ruth Royal of Cody, Wyoming.
Nothing says "God & Country," like a Twinkies™ brand snack cake.
Cindy McCain's 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 1 1/2 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 1 1/2 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. Serves 16.