Get the party started with this easy no-bake funfetti dessert lasagna. Tastes like my childhood, licking funfetti batter off the beaters.

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All these years of blogging and I’ve only missed posting on my birthday once. It was 2019 and I was in Italy for our belated honeymoon. I was too busy eating gelato for breakfast – good enough excuse right? For 41, I decided that every new recipe I share this month will be inspired by one of my favorite things. I started with a Hawaiian SPAM pizza because I love a fruited pizza, especially the OG.

Since my birthday is also May the Fourth be with you I often post a Star Wars-inspired recipe today for my actual birthday but decided to take my Funfetti stuffed cookie for one into a multi-serving dessert instead. No-bake dessert lasagnas are one of my favorite desserts in general especially the first one I ever made – peanut butter cup dessert lasagna. I have made several variations over the years and it was finally time to make a funfetti dessert lasagna.

I debated using birthday cake Oreos instead of graham crackers but I didn’t want this to be an Oreo and Funfetti desert lasagna because the grocery only had the classic chocolate Oreo version, none of the vanilla Oreos. Although Oreo Funfetti would be delicious I wanted the cake batter flavor to shine – and if I’m being honest I find the cake batter creme in those Oreos is extra artificial tasting. I’d rather a classic Oreo than the birthday ones and that defeats the purpose of using the Oreos in the first place. But I digress.

This Funfetti dessert lasagna is pretty simple but has all the birthday vibes. Layers of graham cracker soften overnight between layers of a filling reminiscent of Funfetti batter/cheesecake Finished with a layer of whipped toping and lots of sprinkles! And yes I did eat a slice of this for breakfast this morning.

FUNFETTI DESSERT LASAGNA

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Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1 cup white or yellow dry cake mix*
• 1 tsp cake batter flavor (or vanilla extract)
• 24 oz. frozen whipped topping, thawed, divided
• 1 (14 oz.) box classic graham crackers
• 1/2 cup rainbow sprinkles**, plus more for garnish

Directions

1. In a medium mixing bowl, whip together the heavy cream and instant pudding mix. Add cream cheese, cake mix, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add 16 ounces of the thawed whipped topping, 1 cup at a time. Continue to whip until fluffy and light. Fold in the rainbow sprinkles. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/3 of the filling mixture over the graham crackers. Gently press the next layer of graham crackers into the filling and repeat, ending with the final third of the filling.
3. Cover and chill for at least 4-6 hours (overnight for best results). When ready to serve, top with remaining 8 oz. of whipped topping and decorate with more rainbow sprinkles before cutting into 24 squares.

Notes

*Heat treat raw flour before consuming. Toast it in the oven at 350F for about 5 minutes, or microwave for 1 minute, stirring every 15 seconds, until an instant thermometer reads 160F. **Use jimmies as the nonpareils color bleeds easily.

Source: Adapted from my No-Bake Peaches and Cream Dessert Lasagna.

Have Lucky Charms cereal milk in your bowl? Save it to make cereal milk pudding cookie cups. Made with vanilla pudding, sugar cookies, and marshmallows.

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Today’s recipe is pretty simple once you get past the sorting of the Lucky Charms cereal from the marshmallows. Otherwise, you’re mostly using pre-made and semi-made ingredients.

What you need to make cereal milk pudding cookie cups:

• Lucky Charms cereal, sorted
• Milk
• Instant vanilla pudding
• Sugar cookie dough
• Green food coloring, optional

Before making the pudding, I soaked just the cereal in the milk while the sugar cookie cups baked. After straining out the cereal milk, it was then used to made cereal milk pudding. Dye it green if you want to be festive or leave it as is because those marshmallows you sorted out will be used as the decorative topping.

In case you don’t want to just eat the remaining Lucky Charms you can also use it to make lucky buckeye cookies, lucky lemon pie, lucky cheesecake bars, lucky seven layer bars, or even lucky crispy treats.

LUCKY CEREAL MILK PUDDING COOKIE CUPS

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups cold milk
• 1 cup Lucky Charms cereal only
• 1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough
• 1 (3.4 oz.) box vanilla instant pudding
• Green food coloring, optional
• 1 cup Lucky Charms marshmallows

Directions

1. In a medium bowl, add milk and cereal. Stir to coat and mash down a bit. Cover and place in the fridge for 30 minutes, stirring every 5 minutes.
2. Meanwhile, prepare the sugar cookie cups. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
3. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
4. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
5. Strain cereal milk into a large measuring cup*, squeezing out as much as you can from the cereal. Add 1-1/2 cups of the milk** to a large bowl, along with the pudding and beat with a wire whisk or electric mixer for 2 minutes. Add food coloring and beat until just combined, if using.
6. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with cereal marshmallows*** and serve immediately or refrigerate until ready.

Notes

*Or another medium bowl. **You started with 2 cups but some will have soaked into the cereal. ***If you want the cereal marshmallows to stay crispy, only add right before serving.

Source: Adapted from my Funfetti Pudding Sugar Cookie Cups.

Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

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It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding. If strawberry banana pudding is a thing, why not peanut butter Oreo banana pudding?

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.

This chocolate peanut butter pretzel salad is like a sweet and salty no-bake chocolate peanut butter cheesecake with a pretzel crust.

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Say hello to the peanut butter and chocolate version of the iconic strawberry pretzel salad. Same pretzel crust and cheesecake-like filling with peanut butter added in, but instead of a layer of strawberry Jell-O it’s Jell-O chocolate pudding. Serve with extra whipped topping, and drizzles of chocolate sauce and peanut butter.

It’s very similar to my chocolate peanut butter cup dessert lasagna. but with that salty sweet combo from the addition of the pretzels. I almost added more crushed pretzels on top but I worried they would get soggy. But don’t worry, the crust does not suffer from that affliction because it’s baked in butter and sugar to keep it crunchy!

I technically made this for election night as I figured it could be either celebratory or perfect for eating my feelings. As it ended up being the latter, instead I am sharing it today for the Ohio Sate vs Purdue game because #PBchocSat is always a day to celebrate.

But regardless of the occasion, this chocolate peanut butter pretzel salad is going to be demolished. At an event surrounded by dessert options this was the first one to be devoured.

CHOCOLATE PEANUT BUTTER PRETZEL SALAD

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Yield: 24 Servings Prep Time: 3 Hours 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups (8 oz.) finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup unsalted butter, melted
• 2 pkg. (16 oz. total) cream cheese, room temperature
• 1 cup creamy peanut butter
• 2-1/2 cups + 2 T cold milk, divided
• 8 oz. thawed whipped topping, divided
• 1 pkg. (5.9 oz.) instant chocolate pudding
• Peanut butter and chocolate sauce, for garnish

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13x9-inch baking pan. Bake for 10 minutes then allow to cool.
3. In a large bowl, beat cream cheese, peanut butter, remaining 1/4 cup sugar, and 2 tablespoons of milk until well blended. Gently fold in 1 cup of whipped topping. Spread evenly over cooled crust.
4. In a large bowl, whisk together the cold milk and dry pudding mix for 2 minutes. Pour over peanut butter layer and spread evenly.
5. Refrigerate 3 hours or until firm*. Spread remaining whipped topping on top, drizzle with chocolate sauce and peanut butter, cut into squares to serve. Store leftovers in refrigerator.

Notes

*Overnight for best results.

Source: Adapted from my Strawberry Pretzel Salad and The Salty Cooker.

The popular fall beverage PSL now comes in the form of dessert as a pumpkin spice latte tiramisu. It’s tiramisu with a fall twist!

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As a coffee hater, I considered making another chai tiramisu but this time a pumpkin chai tiramisu. I bet it would be crazy delicious, but I decided to appease all the coffee lovers in my life and make a pumpkin spice latte recipe instead. A PSL tiramisu, if you will.

I have never had a “PSL” for obvious reasons, but I can assure you that this pumpkin spice latte tiramisu does in fact have actual pumpkin puree in it and not just pumpkin spice. I point this out because evidently after being shamed for it, Starbucks finally started using actual pumpkin in 2015. But I digress.

I have to say, despite my aversion to coffee and coffee-flavored things I was able to get past the coffee flavor in this pumpkin spice latte tiramisu. My fellow coffee-haters cannot say the same thing, but I give them props for at least trying it.

Granted I still think it would have bene better with chai so I may need to make that happen soon as well.

My coffee-lovers however loved it!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Copycat City BBQ Pumpkin Pudding from Palatable Pastime
• Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
• Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
• Pumpkin Pie Crisp with Streusel Topping from Blogghetti
• Pumpkin White Chocolate Scones from The Redhead Baker

PUMPKIN SPICE LATTE TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 1 cup mascarpone
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• Pinch of salt
• 1 cup freshly brewed espresso*
• About 24 lady fingers**
• Cocoa powder, for dusting the top

Directions

1. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
2. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone, pumpkin, spices, and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated.
3. One by one, dip 1/3 of the lady fingers into the espresso* and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
4. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
5. When ready to serve, dust the top with cocoa powder.

Notes

*Depending on how dry your lady fingers are, you may need more or less. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: adapted from my Chai Tiramisu.

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This creamy butterbeer mousse topped with whipped cream tastes just like the popular wizard beverage from my favorite book/movie series.

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With Harry Potter being one of my favorite book/movie series, I couldn’t pass up the opportunity to include a Harry Potter-inspired treat for Halloween Treats Week.

Butterbeer appears in many of the books and films in the series, but first appears in the Prisoner of Azkaban. It is a beverage from the wizard world that tastes like a less sickly-butterscotch, kind of like a caramel cream soda, served with a creamy topping.

While I lack a recipe for butterbeer on my website, I do have recipes for butterbeer cookies and butterbeer ice cream! But this time around I was inspired to create a butterbeer mousse.

Since this mousse is mostly made of whipped cream, I had to figure out how to get the flavor of liquid cream soda into this fluffy butterbeer mousse creation. To answer this question, I used the same trick as I did for my root beer cookies – cook it down into a syrup! Sure you could use caramel syrup but it’s just not quite right.

Between the cream soda syrup, butterscotch chips, butter extract, and whipped cream, this butterbeer mousse most definitely lives up to its name – especially when topped with more whipped cream and a drizzle of more reduced cream soda syrup (or caramel syrup if preferred).

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

BUTTERBEER MOUSSE

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Yield: 4 servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-12 oz. bottles of cream soda*
• 3/4 tsp gelatin powder
• 1/2 Tbsp water
• 3 oz. (1/2 cup) butterscotch chips
• 1-1/4 cups cold heavy cream, divided
• 1/2 tsp butter extract
• Whipped cream, for garnish
• Biscoff speculoos cookies, for garnish

Directions

1. Pour cream soda* into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 1/4 cup, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Meanwhile, place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
3. Place butterscotch chips in a medium bowl. Heat 1/4 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the butterscotch chips and whisk until butterscotch is melted and the mixture is smooth. Whisk in 2 tablespoons of the reduced cream soda and butter extract. Let cool to room temperature.
4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the butterscotch mixture. Using a rubber spatula, fold in the remaining whipped cream until no streaks appear.
5. Spoon the mousse into serving cups. Place in the refrigerator and chill until set, about 2 hours.
6. Before serving, top with more whipped cream, the remaining reduced cream soda syrup*, and a Biscoff cookie.

Notes

*Don't want to deal with boiling down the cream soda? You can use caramel syrup instead.

Source: Adapted from my Chocolate Mousse Cake.

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Chai tiramisu is loved by coffee-lovers and -haters alike! Chai-soaked lady fingers are layered between a creamy mascarpone filling and topped with chai-spiced sugar.

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I hate coffee.

Well, now that I’ve lost a significant proportion of you, it’s time to make tiramisu for the non-coffee lovers. I present to you, Chai Tiramisu!

Chai Tiramisu is pretty much the same concept as traditional tiramisu but instead of soaking the lady fingers in coffee you dip them in homemade chai concentrate. Then I dusted the top with a chai-spiced-sugar instead of cocoa powder. Simple as that.

While I understand that making chai tiramisu instead of making it with coffee takes it out of the realm of being traditional, I tried to keep the integrity of rest of the recipe intact. Same with my pumpkin spice latte tiramisu.

Authentic Italian tiramisu is made with raw eggs but in the US tiramisu is often made with heavy whipping cream instead. If eggs are used, it’s sometimes just the yolks and they are tempered.

As someone who researches Salmonella as my day job I respect the fear of Salmonella in raw eggs, but as long as you use pasteurized eggs you’re good to go – regardless of whether it’s Chai Tiramisu or Traditional Tiramisu.

Honestly, I was super impressed with how this turned out. Even coffee lovers had to admit it was stinking delicious! I also loved how easy it was to make. It reminds me of a fancier version of dessert lasagna, and we all know how obsessed I am with that delicacy.

CHAI TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHAI CONCENTRATE

• 3 cups filtered water
• 3 bags of chai 
• 1/4 cup sugar
• 2 Tbsp dark rum

TIRAMISU

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 2 cups mascarpone 
• Pinch of salt
• About 24 lady fingers** 

TOPPING

• 1 Tbsp powdered sugar, for topping
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp cardamom
• Pinch ground cloves
• Pinch ground allspice

Directions

1. To make the chai tea concentrate, add the water to a medium sauce pan and bring to a boil over medium-high heat. Once boiling, remove from heat, add the tea bags, and cover the pot to steep for 5 minutes.
2. Discard the tea bags and add the sugar, stirring until dissolved. Stir in the rum and set aside to cool*.
3. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
4. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated. 
5. One by one, dip 1/3 of the lady fingers into the chai concentrate and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
6. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight). 
7. Prepare the topping by mixing the sugar and spices together in a small bowl. Cover and set aside. 
8. When ready to serve, dust the top with the chai-spiced-sugar.

Notes

*Place in fridge to speed up process if needed. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: Adapted from A Cozy Kitchen.

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What the heck is a S’mores Root Beer Float Dessert Lasagna? Layers of graham cracker, root beer-marshmallow filling, chocolate chips, whipped topping, and toasted marshmallows on top.

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If your dad is anything like mine, he loves a good brown cow or root beer float. I remember making them for him as a kid, even though I personally don’t like ice cream floating in my pop or root beer (I am a root beer purist, don’t dare put ice in it either). I just liked serving him something he enjoyed, maybe because he was always cooking for us.

Besides my father, the inspiration for this recipe started when a fellow root beer connoisseur friend (The Root Beer Aficionado to be specific) gifted me a box of Sonic’s instant root beer float pudding. Sure, I could have just made the pudding and eaten it as is but where’s the fun in that? So with Father’s Day coming up I decided to make a root beer float dessert lasagna with a s’mores twist.

What is a s’more root beer flat dessert lasagna you ask? Layers of graham crackers alternating with root beer-marshmallow filling, chocolate chips, and marshmallow bits, topped with whipped topping and toasted marshmallows. It’s pretty much my favorite no-bake dessert to make. As proof here’s all the other variations I’ve made (heavy on the s’mores options):

• Banana Pudding Dessert Lasagna
• Chocolate Peanut Butter Cup Dessert Lasagna
• Coconut Strawberry Shortcake Dessert Lasagna
• Monster Mash Dessert Lasagna
• Patriotic Dessert Lasagna
• Pineapple Lush Dessert Lasagna
• Pumpkin S’mores Dessert Lasagna
• S’mores Dessert Lasagna
• S’mores Dessert Lasagna for One

Today also happens to be National Stewart’s Root Beer Day, but unfortunately I did not realize this fact before making the recipe with Ithaca Root Beer (clearly in the background), so my apologies to Stewart’s. I do have their Marion, Ohio location on my list of root beer places to hit up this summer so I’ll make up for it later ;-).

NO-BAKE S'MORES ROOT BEER FLOAT DESSERT LASAGNA

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Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream, divided
• 1 (3.4 oz.) package root beer float instant pudding
• 2 (8 oz.) packages cream cheese, room temperature
• 1 (7 oz.) jar marshmallow creme
• 1 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 1 (14 oz.) box graham crackers
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup marshmallow bits

TOPPING

• 8 oz. frozen whipped topping, thawed
• Mini marshmallows 

Directions

1. Prepare the filling: In a large mixing bowl, whip together 1/2 cup of the heavy cream and instant pudding mix, set aside.
2. In a separate bowl, whip together the remaining 1/2 cup heavy cream, cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the cream cheese mixture to the bowl with the pudding. Add thawed whipped topping and continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/4 of the filling over the graham crackers, sprinkle with chocolate chips and marshmallow bits. Gently press the next layer of graham crackers into the filling and repeat layers ending with the final 1/4 of filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and marshmallow bits. Chill for at least 4-6 hours (overnight is best).
5. Before serving, top with mini marshmallows and toast using a kitchen torch (or toast under a broiler for 1 minute). Cut into 24 squares and serve.

Source: Adapted from my S’mores Dessert Lasagna.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Get ready for warmer weather with this light and creamy coconut vanilla bean panna cotta with a refreshingly sweet drizzle of mango coulis on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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For a dessert made with heavy cream, coconut cream, sugar, and gelatin, this coconut vanilla bean panna cotta is surprisingly light. Even without the refreshing mint, tangy ginger oat grahams, or sweet mango coulis you would think this dessert wasn’t quite an indulgent as some others. And sure you could definitely enjoy this without all the garnishes, but use them if you’ve got ’em right?

Don’t let the fancy sounding word “coulis” fool you, it’s just a pureed fruit (or vegetable) sauce, but dang if it isn’t good. Just a drizzle of that, a sprig or fresh rosemary, and the crunchy goodness of the oat grahams, add not only flavor but different textures to the dish.

As an added bonus, both the panna cotta and mango coulis can be made in advance. Heck it’s required because you have to chill for at least 6 hours in order for the panna cotta to set. Mango mousse would be a good option as it also requires an overnight step. So make your next dinner party easier by making dessert a day or two before you need it and then impress your guests when you unveil it.

This recipe was made with ingredients thanks to Dixie Crystals granulated pure cane sugar, Melissa’s Produce mangoes and fresh mint, Nairn’s ginger oat grahams, and Taylor & Colledge vanilla bean paste.

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Friday #SpringSweetsWeek Recipes

• Almond Scones from Palatable Pastime
• Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
• Carrot Cake Cookies from Eat Move Make
• Carrot Cake Poke Cake from Cheese Curd In Paradise
• Cinnamon Butterscotch Pear Chips from Blogghetti
• Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
• Easter Egg Macarons from Jen Around the World
• Easy Berry Semi Naked Cake from Red Cottage Chronicles
• Ginger Pear Turnovers from Cindy’s Recipes and Writings
• Key Lime Icebox Cake from Jolene’s Recipe Journal
• Key Lime Pound Cake from Devour Dinner
• Key Lime Whoopie Pies from Karen’s Kitchen Stories
• Lemon Lavender Fudge from That Recipe
• Mango Pear Crisp from Sweet Beginnings
• Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
• Meyer Lemon Posset from Shockingly Delicious
• Ombre Cakes from Art of Natural Living
• Stem Ginger Mango Cheesecake Parfait from Magical Ingredients

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

COCONUT VANILLA BEAN PANNA COTTA WITH MANGO COULIS

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Yield: 8 servings Prep Time: 6 Hours Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PANNA COTTA

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste (or seeds from 1 bean)
• 2 tsp unflavored gelatin
• 1 cup coconut cream
• Fresh mint, for garnish
• Ginger oat grahams, for garnish

MANGO COULIS

• 2 cups cubed fresh mango
• 1 Tbsp granulated sugar

Directions

1. Place the cream in a saucepan. Add the sugar and vanilla, and bring to a simmer over medium-low heat, stirring occasionally.
2. Sprinkle the gelatin over the coconut cream in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved. Divide among eight 4 oz. ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
3. Before serving, prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable.
4. Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with a drizzle of dollop of mango coulis, mint, and oat grahams, if desired.

Source: Adapted from Food Network and AllRecipes.

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This fluffy Irish cream dark chocolate mousse is topped with an Irish whiskey whipped cream and salty hard pretzels for a tasty St. Patrick’s Day-inspired treat.

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St. Patrick’s Day is one week from today! Which oddly enough means it has almost been 2 years since we locked down due to COVID-19 – at least here in Columbus, OH. When we went home after work on Monday, March 16th, 2020 we were told not to come back the next day, St. Patrick’s Day. And we all know what happened after that.

All of that aside, here we are 2 years later trying to navigate this world and continue with our lives in whatever way we feel comfortable doing so. While hosting a St. Patrick’s Day party isn’t high on that list for me, that didn’t stop me from making some new St. Patrick’s Day inspired recipes!

These little Irish cream dark chocolate mousse cups remind me of the Irish cream pie I made last year, which had a fluffy Irish cream chocolate filling and a salty crunchy pretzel crust. In retrospect I think these could have also benefitted from a drizzle of that same whiskey caramel I topped the pie with, but instead I added a little whiskey to the whipped cream this time around.

Honestly, I ended up using the mousse like a dip for the leftover whole hard pretzels and I wasn’t mad about it one bit. Pretty sure I actually have a recipe saved somewhere for a Irish cream dip of sorts… one of these days I will find it and share it on the blog! In the meantime, if you need more St. Patrick’s Day-inspired recipes, you can find my entire collection HERE.

Seven years ago: Slow Cooker Guinness Beef Stew

Eight years ago: Spinach Pizza Dough

Eleven years ago: Chicken and Broccoli Stir-Fry

IRISH CREAM DARK CHOCOLATE MOUSE

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Yield: 6 servings Prep Time: 2 Hours 15 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 egg yolks
• 1/4 cup Irish cream liqueur, room temperature
• 1/8 tsp salt
• 3 Tbsp + 1 tsp sugar, divided
• 6 oz. dark chocolate, chopped
• 2 egg whites
• 1/2 tsp Irish whiskey (optional)
• 2 large hard sourdough pretzels, crushed

Directions

1. In a small chilled bowl, beat 1/2 cup cream until it forms stiff peaks; cover and chill.
2. In a glass bowl over a saucepan with gently simmer water, combine egg yolks, Irish cream, salt, and 2 tablespoons sugar. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume (or an instant-read thermometer registers 160°F).
3. Remove bowl, add chocolate, and whisk until melted and smooth. Let sit, whisking occasionally, until it reaches room temperature.
4. In a medium bowl with an electric mixer, beat egg whites until foamy. Add 1 tablespoon sugar, increase speed to high, and beat until it forms stiff peaks.
5. Gently fold egg whites into chocolate mixture in 2 batches, followed by the whipped cream just until blended. Divide mousse among 6 ramekins and chill until firm, at least 2 hours (or overnight to prepare ahead).
6. Just before serving, in a small chilled bowl, beat remaining 1/4 cup cream with remaining 1 tsp sugar and whiskey (if using) until it forms soft peaks. Top each cup of mousse with a dollop of whipped cream and crushed pretzels.

Source: Adapted from Bon Appetit.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE