Make junk food gourmet: Twinkie napoleon and more

Cut open Twinkie and remove inside cream filling. Reserve. Knead each Twinkie cake slice until it forms a doughy ball. Divide into 2. Roll out one dough ball into a thin layer. Crush all but a few potato chips into fine powder. Cover first Twinkie dough layer with a fine layer of crushed potato chips. Repeat and layer on top of each other to form a layer cake until Twinkie dough runs out. Cut layers into 2 even rectangular pieces. Take reserved Twinkie cream and cover one side with a thin layer of cream. Top with other cut side so a layered cake is formed. Cover with remaining cream. Top with whole potato chip. Serve immediately.

Remove hard chocolate shell from Ho Ho, taking care to preserve the bottom half. Break the remainder of the shell into bark-shaped shards. Place Puckerooms on top of the now deshelled Ho Ho. Decorate with bark-shaped shards. Place entire dessert into the reserved half of chocolate shell. Dust with Nescafe powder. Best served at room temperature.

Open bag of Cheez Doodles slightly along top to let air escape. Crumple bag with Cheez Doodles inside, until contents are reduced to a fine powder. Open popcorn bag. Add Cheez Doodles powder and two small spoonfuls of water. Close popcorn bag and shake vigorously to coat.

Mix Yoo-hoo with Coke. Stir in ice. Serve with Twizzler straw.