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I think I have made it abundantly clear that I love Twinkies. Let's all take a look at the math going on behind this lovely treat.
Sponge cake + creme filling = perfection.

When I turned 30 this year, (I still don't want to talk about it) two of my dear friends hooked me up with a dream come true. (my running partners of all people!) The flower delivery guy came to my door with 30 balloons. You can see them here where Jack was releasing them from their ribbon leashes to dance upon the ceiling. Tied to the bottom of these beautiful balloons was the perfect gift. A bag of pecan pie flavored coffee and a cook book. Not just any cook book, a Twinkie cookbook full of 40 recipes to be made using a secret ingredient: Twinkies. Some of the concoctions include Twinkie Sushi, Twinkie Pancakes, Ribbons and Bows Twinkie Wedding Cake, Twinkie Milkshake, Twinkie-Misu, and Deep Fried Twinkies with Raspberry Syrup. Because if a Twinkie is only 150 calories, you DEFINITELY need to deep fry it to add some more Yippee! to the party.

We tried the Twinkie pancakes as soon as we possibly could. Basically, you make your regular pancake batter and when you pour the batter onto the griddle, you place 3 thin slices of Twinkie onto the top of each pancake before you flip it. Then you flip it. Then you put in on your plate, drown it in butter and syrup and gobble it right down. I can't begin to express to you how fabulous those pancakes were. The marriage of my two food loves. *sigh*

Last night we tried another recipe from this now-a-family-heirloom cookbook. Twinkie Ice Cream Cake. Because I am a kind and giving and loving person, I am going to share this recipe with you. A couple of notes: Make sure you use an extra deep pan or you will be swimming in melted ice cream. I didn't plan ahead so I had to cut back on the amount of ice cream I used so that it all fit into the pan, but it was still delicious. Also, make sure you set aside some Twinkies for eating while you make this. Don't muzzle the ox.

Twinkie Ice Cream Cake

Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons confectioners' sugar
6 tablespoons butter, melted

1/2 gallon chocolate ice cream (in a box), slightly thawed
18 Twinkies (plus the ones you are going to eat)
1/2 gallon vanilla ice cream, at room temperature
1/2 cup chocolate sauce
1 cup frozen nondairy whipped topping, thawed
candy sprinkles or toasted chopped nuts for decorating (optional)

To prepare crust, combine the cracker crumbs, confectioners' sugar, and melted butter in a bowl and mix well. Transfer to a 9 by 13 inch baking dish and press evenly into the bottom of the dish.
Cut the chocolate ice cream crosswise into 1 inch thick slices and arrange on top of the crust. Cut 12 of the Twinkies in half lengthwise and arrange cut side down in a single layer over the chocolate ice cream.
Cut the remaining 6 Twinkes into 1 inch pieces and stir into the softened vanilla ice cream. Spread the vanilla ice cream mixture over the Twinkies. Drizzle on the chocolate sauce, then spread with the whipped topping. Decorate with candy sprinkles or nuts.
Freeze for at least 2 hours, until firm. Set out 10-15 minutes before serving. Cut into squares to serve.

Now print this out and make it. I mean it.