1 (3.4 ounce) package French Vanilla instant pudding mix

2 cups whole milk

Splash of pure vanilla extract

1 package Twinkies or ladyfingers

1 (10 ounce) package chocolate/toffee bits

1/2 of an 8 ounce extra creamy Cool Whip container

Prepare pudding with milk and vanilla. Set aside to thicken slightly. Slice Twinkies in half pole to pole. Layer bottom half in an 11 x 7 serving dish. Fold Cool Whip into the pudding until well blended. Spread half of the pudding on the cut side of the cakes. Sprinkle generously with toffee bits. Layer top half of Twinkies over all. Spread remaining pudding on top. Sprinkle generously with toffee bits. Cover and chill two hours. Cook's note: I prefer sprinkling final layer of toffee bits over just before serving.

Presented by Olivia Sipe, Miss Olivia's Table