Twinkie Cherry Pie

Twinkie Cherry Pie

8 ounce pkg. cream cheese, at room temp.
14 ounce can sweetened condensed milk
10 Twinkies, halved length-wise
21 ounce can cherry or other fruit pie filling
15 ounce can crushed pineapple in juice, drained
1/2 cup chopped Brazil nuts or other nuts, optional
8 ounce container frozen nondairy whipped topping, thawed

In a bowl, combine the cream cheese and condensed milk and beat with an electic mixer on med-high speed until smooth. Arrange the Twinkies cut side up in a 9x13 baking dish. Pour the cream cheese mixture over the Twinkies.

Reserve about 1 tablespoon of the pie filling for garnish. Spoon the remaining pie filling over the cream cheese layer. Spoon the pineapple over the pie filling.

Reserve 2 tablespoons of the nuts for garnish. Sprinkle the remaining nuts over the pineapple, then spread the whipped topping over all. Garnish with the reserved pie filling and nuts.

Cover and refrigerate for 4 to 6 hours or overnight. Cut into squares to serve. Makes 12 servings