Kim's Kitchen

Flag Cake

• 12-15 Twinkies
• 3oz Box of Raspberry Gelatin
• 8oz Tub of Whipped Cream, thawed
• Fresh Blueberries
• Fresh Raspberries

I honestly don't remember where I came across this recipe - it's one of those things that I've just always kind of known how to do. It's possible it came from a magazine clipping in the stash of clippings my grandma had, but I'm just not sure. I searched online to see if I could track it down and I didn't find what I was looking for. So wherever it came from, whoever I got it from...thanks!

Take a 13"x9" cake pan and cover it from edge to edge with unwrapped Twinkies. (Not the weird flavored ones, use the original Twinkies or their generic equivalent.) It should take 12-15 Twinkies. Set aside.

Prepare Gelatin according to the "Quick Set" directions on the package. Pour evenly over the Twinkies and refrigerate for 30 minutes.

Spread a layer of Whipped Cream evenly over the cake.

Decorate your flag! Make a square of Blueberry Stars in the top left corner and use the Raspberries to make Red Stripes.

Refrigerate cake until ready to serve (at least an hour). Be sure to store leftovers in the fridge too.

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