Twinkie Toffee Temptation - cooking recipe

Ingredients

1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
12 Hostess Twinkies, cream-filled sponge cakes, cut lengthwise
8 ounces chocolate-covered english toffee bars, crushed, divided (about 6 regular size candy bars)
1 (8 ounce) container frozen whipped topping, thawed

Preparation

Prepare pudding with milk, as directed on package. Set aside.
Line 13x9-inch casserole dish with bottom halves of sponge cakes, cream side up.
Sprinkle with 1/2 cup candy.
Top with reserved pudding.
Arrange top halves of sponge cakes on pudding.
Spread on whipped topping.
Top with remaining candy.
Cover and refrigerate 2 hours.