TWINKIE TIRAMISU

1 box of Twinkies (10 each)
16 oz of Ricotta Cheese
8 oz of Marscapone Cheese
1 lb of Powdered Sugar
2 oz of Dark Rum
6 oz of Kahlua
1 Hershey's Chocolate Bar (milk or dark chocolate)
1 tablespoon of Cocoa Powder

Method:

Line a 9" x 13" x 3" pan (or similar size) with Twinkie. Distribute for even coverage. Drizzle Twinkies with Kahlua and let them soak. Next, combine Ricotta and Marscapone with a large spoon until smooth. Slowly begin to add Powdered Sugar (reserve 1/8th package of sugar for garnish) and whisk until mixture is smooth but heavy. Add Dark Rum and continue to whisk until fully combined and mixture is fuller and lighter. Taste mixture for desired sweetness (do not add more rum or Tiramisu will not set properly). Pour cheese mixture evenly over Twinkies in pan, use a soft spatula to smooth mixture and distribute in-between Twinkies and into corners. Cover and place pan in refrigerator for four hours to set. To finish, sprinkle Cocoa Powder liberally over top of Tiramisu. Then grate Chocolate Bar and drizzle shavings over the top as well. To serve, cut into pieces and dust with powdered sugar. Enjoy! 

For something different, try Frozen Twinkie Tiramisu by freezing overnight (just remember to cut pieces out with a hot, butter knife) it's decadent!