- 1/3 cup boiling water
- 1/2 cup sugar
- 2/3 cup strong brewed coffee
- 2 boxes (3.4 oz) instant pudding mix
- 3 1/2 cups milk
- 1 container frozen whipped topping, thawed (8oz)
- 1 box Twinkies
Mix the boiling water and sugar together, stirring until the sugar is dissolved and the liquid turns clear. Stir in the coffee and let it cool.
Mix the pudding mix and milk together with an electric mixer until the pudding has thickened. Fold in the whipped topping. This makes a delicious mousse-like fluff.
Slice the Twinkies in half, lengthwise. Place half of the slices on the bottom of a pan. I experimented with pan sizes. 9×13 was a bit too big. 9×9 was too small.
Drizzle with half the coffee syrup.
Spread half of the chocolate fluff over the Twinkies in the pan. Top with the rest of the Twinkies. Drizzle with the remaining coffee syrup. Spread the chocolate fluff over the top of all of it. Refrigerate until ready to serve.