This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
1 - 8oz. Cool Whip (thawed)
2 - 3.4oz. boxes Jell-O vanilla INSTANT pudding
1 - 15oz. can Libby's canned pumpkin
1 1/2 tsp. pumpkin pie spice
1 cup milk
cinnamon for sprinkling
Unwrap Twinkies and cut each in half (longways). Place the cut Twinkies
(uncut part down) in a greased 9 x 13 cake pan--set aside. In a mixer add
cream cheese--beat. Add powdered sugar--beat. Add 1/2 of the Cool Whip--
beat. Spread cream cheese mixture on top of Twinkies. In a mixer add both
boxes of pudding mix and milk--beat. Add pumpkin--beat. Add pumpkin pie
spice--beat. Pour batter on top of cream cheese mixture. Spread the rest of
the Cool Whip on top. Sprinkle cinnamon on top of Cool Whip if desired.