Strawberries and Cream Twinkie Cake

Line a 9-inch spring form pan with waxed paper or plastic wrap. For those of you that want to make a smaller cake, you can halve this recipe and use a loaf pan instead.

Unwrap Twinkies and split in half down the middle. Lay cake side down in the bottom of the pan. You may have to cut some pieces smaller to fit. Once the entire bottom is covered, cut the halves in half horizontally and line all around the sides of the pan, with the cake side out.

Mix the cream cheese and sweetened condensed milk well with an electric mixer. Fold in half of the Cool Whip. Fold in strawberries (you can leave them whole or slice them—I slice them into small pieces) and pour the filling into the pan. Cover the top with the split Twinkies, cut side facing down. Once again, you may have to cut some pieces smaller to cover the whole top.

Refrigerate for several hours. Turn the cake out onto a plate and peel off the waxed paper. Cover with the remaining Cool Whip.