- 30 mins
- 36 mins
Ingredients
- Coffee Syrup:
- 1/2 cup of water
- 1 cup sugar
- 1 1/2 cup of STRONG Coffee
- Filling:
- 8 oz of softened neufchatel cheese
- 1/3 cup of sugar
- 1 teaspoon of vanilla extract
- 2 cups of heavy whipping cream
- Twinkie Row:
- 15 Twinkie's (Cut Length Wise)
Preparation
Step 1
Make syrup:
Combine water with sugar in a small saucepan & bring it to a boil. As it is coming to a boil, brew some strong coffee or espresso. I used my Keurig & made a large cup of Tully's Extra Bold. Add coffee to the syrup once the sugar has been dissolved. Set it aside to cool to room temperature.
Make Filling:
Beat softened neufchatel cheese (or cream cheese) with sugar & vanilla extract in a medium bowl. In a large bowl, beat heavy whipping cream until a stiff peak forms. Gently fold the cream cheese mixture into the whipped cream, taking care to not deflate the whipped cream.
Cut each twinkie in half, lengthwise. Dip half of the twinkie halves in the coffee/sugar syrup just to moisten them. Don't over saturate. Layer them, cream side up, in your dish. (Original recipe called for 12, I used a 9x12 pan and it took 15). Spread half of the cream mixture on top of the Twinkies, then grate some chocolate on top. I used a Hershey chips and put in my salad shooter. Repeat process. Refrigerate for at least 6 hours before serving.
Recipe adapted from Mrs. Happy Homemaker by Alexis AKA MOM. 2/13/2011