Patriotic Twinkle Pie for the Fourth of July

I found this recipe in the Food Section of the Miami Herald..., they published it from the Twinkies Cookbook...I thought it would be the perfect Holiday dessert so here it is:

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 ½ 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 ½ 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. Makes 16 servings.

Per serving: 358 calories (20 percent from fat), 8.2 g fat (4.4 g saturated, 1 g monounsaturated), 17.1 mg cholesterol, 5.9 g protein, 66.4 g carbohydrates, 1.4 g fiber, 435 mg sodium.

Enjoy, and Happy Holiday

Sources:
The Twinkies Cookbook (Ten Speed, 2006).
Miami Herald.com