A colorful dessert for the 4th of July, Patriotic Twinkie Pie uses blueberry and strawberry Jell-O.

Leo Gong

I have nothing but happy memories about Twinkies, but I don’t ever eat or buy them because they can’t possibly match what I remember.

But it was that nostalgia that made me give this Patriotic Twinkie Pie recipe a second thought for a holiday treat. It’s a red, white and blue dessert which you may love or hate, but it’s sure to be a conversation piece.

It uses blueberry and strawberry Jell-O plus frozen strawberries and blueberries; also instant pudding mix and nondairy whipped topping. Add 6 to 7 Twinkies, broken or torn into 1-inch pieces and you have one twisted, patriotic trifle.

Recipe: Patriotic Twinkie Pie1

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.