Chocolate Twinkie Trifle - cooking recipe

Ingredients

20 Hostess Twinkies
1 (6 ounce) package instant chocolate pudding mix
3 cups milk
1/2 cup chocolate syrup
1 (12 ounce) container frozen non-dairy topping, thawed
8 1/2 ounces milk chocolate english toffee-flavored candy bars, finely chopped

Preparation

Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
In a bowl, combine the pudding mix and milk and stir according to the package instructions.
Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
Place half of the Twinkie crumbs in the bottom of the trifle bowl.
Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
Refrigerate for 4 to 5 hours before serving.