FOR TWINKIE TREES:

Gently slide a lollipop stick into the bottom of an unwrapped Twinkie about 1/2 way through. Place the Twinkie pops onto a foil-lined baking sheet and place them in the freezer until firm, about 1-2 hours.

While the Twinkies firm up, make your trees. Melt the green candy coating according to package directions, until smooth & melted. Place the melted green candy into a piping bag attached with a small circular tip, or in a squeeze bottle (recommended). Pipe Christmas-tree shapes onto a piece of wax paper, then fill them in with the green candy coating. Use a toothpick to smooth out the trees or add more definition and texture. Immediately top with candies, sprinkles, etc. to decorate the trees. Allow the trees to harden, then gently peel off from the wax paper. *Note: you could trace tree shapes onto the wax paper prior to piping to help with a uniform shape. Consider using a tree-shaped cookie cutter to help act as a template.

Once Twinkies are firm, pipe the remaining green candy coating on top of the Twinkie lengthwise. Gently attach the Christmas tree to the Twinkie and allow it to set.

FOR DING DONG ORNAMENTS:

Place unwrapped Ding Dongs onto a foil-lined baking sheet. Place in freezer to briefly firm up the Ding Dongs, about 1 hour.

Melt the white chocolate candy coating according to package directions, or until smooth and melted. Dunk the Ding Dongs completely into the melted white chocolate, then lift up the Ding Dongs with a fork and allow excess chocolate to drip off. Place on the baking sheet. Attach a Rolo to the top of the ornament, and use candies and sprinkles to decorate the ornament to your liking. Allow the chocolate to set before serving.