Twinkie sushi? Try these little cake concoctions

One at a time, wrap the fruit leather pieces around the Twinkie pieces. Place the wrapped Twinkies upright on a serving tray or in a bento box.
Place the dried fruits and candies into the crème filling. Garnish the tray with strips of dried mango to resemble pickled ginger.

In a bowl, combine the blueberry Jell-O® and 1 1/2 cups of the boiling water and stir until dissolved. Add the blueberries and stir until blended and slightly thickened. Allow to cool completely.
In another bowl, combine the strawberry Jell-O® and remaining 1 1/2 cups boiling water and stir until dissolved. Add the strawberries and stir until blended and slightly thickened. Allow to cool completely.
Place 2 cups of the Twinkie pieces in a 6-quart glass bowl. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.
Spoon the blueberry mixture over the pudding, spreading evenly. Top with the remaining Twinkie pieces. Spoon the strawberry mixture over the Twinkies, spreading evenly.
Cover and refrigerate for several hours or overnight, until completely chilled and set. Top with the whipped topping just before serving.

Preheat the oven to 350°F.
Place the sausage in a skillet over medium heat and cook, turning to brown evenly, until the meat is no longer pink inside, following any package directions. Remove from the skillet and drain well on paper towels.
Thinly slice one end off each Twinkie. Stuff a cooked sausage into each Twinkie. Place the Twinkies in a shallow baking dish and bake for 10 minutes, or until the Twinkies are warm.