Crushed vanilla wafers, vanilla pudding mix, and freeze dried banana powder set these banana pudding rice krispie treats apart from the rest.

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In case you weren’t aware, I am picky about banana pudding. Mostly that it should be vanilla pudding flavored with real banana, not banana flavored pudding. Doesn’t matter if you use boxed instant vanilla pudding with fresh banana slices, homemade vanilla pudding with fresh banana slices, or blend in caramelized bananas, as long as the banana is real and not just a flavoring we are good.

Even my banana pudding cookies used real bananas, albeit freeze dried and pulverized into a powder first but still real. So when I set out to make banana pudding rice krispie treats I decided to do the same. I almost caved and used banana flavored pudding because, as I learned from the first batch of my strawberry lemonade rice krispies, adding fresh fruit would not turn out well but then I remembered the magic of powdered freeze dried fruits.

Add some crushed vanilla wafers into the puffed rice cereal mixture, top with a drizzle of white chocolate and more vanilla wafer, and you’ve got yourself realistically flavored banana pudding rice krispie treats. Of course if you don’t mind banana flavoring or don’t want to deal pulverizing freeze dried bananas and use the banana flavored instant pudding packet instead, that’s your journey.

If you also feel so inclined, this would have probably been a great excuse to buy the mini vanilla wafers, and I considered it, but I decided to stick with the OGs. But they will likely disappear fast enough when I share them with my BBQ team down in Memphis this week that I will have to remake them just as an excuse to buy the minis.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Banana Pepper BBQ Ribs from A Kitchen Hoor’s Adventures
• Crock Pot Baked Beans from Blogghetti
• Garlic Grilled Tomatoes from Blogghetti
• Green Bean and Potato Salad from Jolene’s Recipe Journal
• Grilled Chicken with Balsamic Peach Glaze from A Day in the Life on the Farm
• Italian Pasta Salad from Our Crafty Mom
• No Bake S’mores Pie from Karen’s Kitchen Stories
• Purple Margarita from Easy Recipes for One
• Strawberry Limeade from Art of Natural Living

BANANA PUDDING RICE KRISPIE TREATS

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Yield: 2 Dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 Tbsp unsalted butter
• 1 (10.5 oz.) bag marshmallows
• 1 (1.85 oz.) pack instant vanilla pudding mix*
• 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)*
• 6 cups puffed rice cereal
• 40 vanilla wafers, divided (16 crushed and 24 whole)
• 2 oz. white chocolate/bark/candy coating, melted

Directions

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in the pudding and powdered bananas. Add cereal and crushed vanilla wafers, stirring until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly.
4. While the bars are cooling, melt the chocolate. Drizzle over cooled treats and top with whole vanilla wafers. Allow to solidify before cutting into squares.

Notes

*If you don't mind the artificial banana flavor, or don't want to deal with making banana powder, you can just use banana cream flavored instant pudding.

Source: Adapted from my Hot Chocolate Rice Crispy Treats.

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.

You’ll be a fiend for this no-bake peaches and cream dessert lasagna. With layers of cinnamon graham crackers, juicy peaches, and a creamy filling, it’s the perfect make ahead summer dessert.

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Another year, another dessert lasagna. Seriously, I make a new version nearly every year. The years I don’t I make up for it in the next with more than one. As proof: this will be my thirteenth dessert lasagna in the year 2024 and I started this blog in November of 2010. Although my first, chocolate peanut butter cup lasagna, didn’t happen until 2014. Immediate obsession.

While most of my early renditions were focused on different chocolate pairings, after topping my patriotic dessert lasagna with blueberries and strawberries I knew I had to do more. Shortly after I moved on to the fruit category and I pretty much haven’t looked back.

Since I made my first fruited dessert lasagna in 2017, coconut strawberry shortcake, all of those that I have made since, except for a root beer dessert lasagna, have been fruited. What can I say, other than peanut butter, fruited desserts are my favorite.

Now that you’ve had your history lesson of The Spiffy Cookie’s dessert lasagnas, it’s time for the latest – peaches and cream dessert lasagna! The idea came to me after making peaches and cream pie bars and wishing there was more of the “cream”. This peaches and cream dessert certainly has plenty of cream layered with cinnamon graham crackers, juicy peaches and then topped with whipped cream, more peaches, and crushed graham cracker.

What’s in peaches and cream dessert lasagna?

• A lot of cream cheese
• A lot of frozen whipped topping
• Whole box of cinnamon graham crackers
• Package of instant vanilla pudding
• Five peaches
• Heavy cream

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out today’s recipes:

• Sno-Cone Cupcakes from Hezzi-D’s Recipes Box
• Cherry Crisp from A Day in the Life on the Farm
• Easy Lemon Berry Puff Pastry Cups from Jolene’s Recipe Journal
• Peach Streusel Cake from Karen’s Kitchen Stories
• Banana Split Pudding Parfait in a Jar from Blogghetti
• Glazed Drumstick Crumb Cake from Sweet ReciPEAs
• Frozen S’Mores from Cheese Curd In Paradise
• Chocolate Chip Brookie from Jen Around the World
• Air Fryer Caramelized Pineapple Foster from For the Love of Food
• Summer Fruit Salad from Our Good Life

PEACHES AND CREAM DESSERT LASAGNA

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Yield: 24 Servings Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream
• 1 (3.4 oz.) package vanilla instant pudding
• 3 (8 oz.) packages cream cheese, room temperature
• 1/2 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 4 peaches*, thinly sliced
• 1 (14 oz.) box cinnamon graham crackers

TOPPING

• 8 oz. frozen whipped topping, thawed
• 1 peach*, cut into 24 thin slices
• 1/2 cinnamon graham cracker sheet, crushed

Directions

1. Prepare the filling: In a large mixing bowl, whip together heavy cream, pudding mix, cream cheese, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping and continue to whip until fluffy and light. Set aside.
2. In a 9 x 13 inch dish place one layer of graham crackers. Spread 1/3 of the filling over the wafers, followed by half of the peach slices. Gently press the next layer of graham crackers into the filling. Top with a second 1/3 of the filling, peaches, repeat the graham cracker layer, and end with the final 1/3 of the filling.
3. Top with more whipped topping and 24 peach slices. Chill for at least 4-6 hours.
4. When ready to serve, crumble half of a graham cracker on top, cut into 24 squares and serve.

Notes

*I used quartered peaches that I had previously peeled and frozen, and sliced thinner for this recipe.

Source: Adapted from my No-Bake Banana Pudding Dessert Lasagna.

Your taste buds require the company of these nostalgic banana pudding cookies. With actual banana, pudding, white chocolate, and vanilla wafers mixed in.

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Welcome to the story of how these banana pudding cookies came to be. Let’s start with the banana component.

While it is totally possible (and delicious) to make cookies with fresh banana, I decided to try using banana chips (or freeze-dried bananas) to get more of a fresh banana pudding flavor rather than a banana bread cookie that occurs when baking fresh banana.

Seems counter-intuitive to use dried banana for a fresher flavor, but it’s a thing I have discovered.

But why suffer through crushing banana chips in a food processor when they make instant banana pudding packets? Or use imitation banana flavor? Because I think fake banana is gross and thus refuse to use instant banana pudding if it can be avoided. It should be vanilla pudding flavored with banana, and that’s what I sought out to do.

And I have to say I succeeded.

Between the vanilla pudding, white chocolate chips, fresh real banana flavor, and chopped vanilla wafers mixed in these banana pudding cookies truly taste just like banana pudding in cookie form.

BANANA PUDDING COOKIES

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Yield: 2 Dozen Prep Time: 2 H ours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 (3.4 oz) pkg. instant vanilla pudding mix
• 1/4 cup ground banana chips or freeze dried banana*
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups white chocolate chips
• 1/2 cup crushed vanilla wafers

Directions

1. Sift together the flour, pudding mix, ground banana chips, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and crushed vanilla wafers by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*About 1 cup (or 2 oz.) before pulsing in the food processor. I used Bare Brand banana chips.

Source: Adapted from my Butterscotch White Chocolate Chip Cookies aka Butterbeer Cookies.

These butterbeer cookies are what I imagine butterbeer would taste like in cookie form, with butterscotch and white chocolate chips and a package of butterscotch pudding mixed in.

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It’s September 1st which means it’s Back to Hogwarts Day! It’s time to dust off your Hogwarts House colors and wear them with pride because today students of Hogwarts board the Hogwarts Express for a new school year.

Will you be buying some chocolate frogs or a treacle tart from the trolley? Maybe you’re lucky and had a Felix Felicis potion smoothie to start the day. Or maybe you’re saving yourself for some butterbeer – in the form of ice cream, mousse, or even butterbeer cookies!

This recipe also marks my 47th chocolate chip cookie variation. Without counting, I would have to say that chewy chocolate chip cookie recipe is the most adapted of the blog. I suppose I take my blog name seriously.

Ingredients for Butterbeer Cookies:

• Flour
• Brown and granulated sugar
• Butter
• Butterscotch pudding mix
• Eggs
• Butterscotch chips
• White chocolate chips
• Vanilla extract
• Baking soda
• Salt

What makes these so special? To my usual base, I added butterscotch instant pudding, and then mixed in white chocolate and butterscotch chips. The end result tastes just like butterbeer if it were a cookie.

In other news, you may recall that starting during the pandemic I was reading the Harry Potter series to my nephews in California over the phone. We actually finished the entire series not too long ago! I’m tempted to suggest reading the Cursed Child next, but I didn’t think of it until we had already started The Chronicles of Narnia, and after that we are reading Lord of the Rings!

But speaking of the Cursed Child. Have you seen the play? I’ve been yearning to see it, but was disappointed to hear that they cut it in half, making it only one viewing instead of a two parter. I get it, two part is a long time, but that means they cut out half the story! Blah… I’ll just eat more cookies.

BUTTERSCOTCH WHITE CHOCOLATE CHIP COOKIES aka BUTTERBEER COOKIES

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Yield: 2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 (3.4 oz) pkg. instant butterscotch pudding mix
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 cup white chocolate chips
• 1 cup butterscotch chips

Directions

1. Sift together the flour, pudding mix, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

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

Why make individual shortcakes when you could make this gorgeous lemon strawberry shortcake cake, topped with lemon pudding, fresh strawberries, and whipped topping.

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I have had this recipe in my recipe box for about 15 years now, so it seemed high time for me to share it. I’m not entirely sure why it didn’t occur to me until now. Likely because it’s not my own creation, but I did add a little spin to it.

Normally this giant shortcake cake it layered with vanilla pudding, strawberries, and whipped topping. But instead of vanilla pudding I used lemon! It’s just a little change but I it’s better than the original. Besides, strawberry shortcake is an iconic summer dessert and lemon just makes sense. I wonder if the same is true for a strawberry crunch cake? Guess I’ll have to find out some day!

This cake is comprised of one large shortcake biscuit, cut into two layers, and piled with strawberries, lemon pudding, whipped topping, and more strawberries. Similar to a classic shortcake, but leveled up. And believe it or not, all you need is seven ingredients.

Shortcake Cake Ingredients:

• Sour cream
• Milk
• Sugar
• All-purpose baking mix
• Lemon flavored instant pudding
• Frozen whipped topping
• Fresh strawberries

While I am partial to the classic strawberry, I bet this would be great with other flavored puddings and fruit. What about raspberry? Or lime and blueberry?! How would you make it?

LEMON STRAWBERRY SHORTCAKE CAKE

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup sour cream
• 1-1/4 cups cold milk, divided
• 1/3 + 3 Tbsp sugar, divided
• 2-1/4 cups all-purpose baking mix
• 1 pkg. (3.4 oz.) lemon flavored instant pudding
• 1 tub (8 oz.) frozen whipped topping, thawed, divided
• 4 cups sliced fresh strawberries

Directions

1. Heat oven to 425°F. Coat 9-inch round cake pan with cooking spray; set aside.
2. In a large bowl, whisk sour cream, 1/2 cup milk, and 3 tablespoons sugar until blended. Add baking mix and stir just until moistened. Spread into prepared pan and bake 12-15 minutes or until golden brown. Cool 10 minutes before removing to wire rack to cool completely.
3. Meanwhile, in a medium bowl, toss strawberries with 1/3 cup sugar.
4. In another medium bowl, whisk pudding mix and remaining milk for 2 minutes. Stir in half the whipped topping until incorporated
5. Cut cake horizontally in half. Place bottom layer on plate, top with half the strawberries and all the pudding mixture. Place top cake half on top and garnish remaining whipped topping and strawberries. Serve immediately.

Source: Adapted slightly from My Food and Family.

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

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

This Reese’s apple salad is just like Snickers salad but for peanut butter cup lovers. Same base, but with more peanut butter flavor.

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Nothing like coming home from a tropical vacation to a cold rainy weekend. But seriously, as much as I wanted to stay in Belize longer, I am glad to have a weekend to recover before going back to the grind. Especially when tonight is the Ohio State vs Penn State game!

We are watching from the comfort of our couch today, staying warm and dry. Part of me always wants to be at the game but I am also plan to not leave the house until Monday morning for work if I don’t have to. Weekend goals right here.

Thankfully, I had purchased the items to make this Reese’s apple salad prior to our departure for Belize. You know Snickers apple salad? Well make it with Reese’s cups instead and you get this delicious treat. It’s also a great way to use up leftover Halloween candy.

Even though Halloween is tomorrow, trick-or-treat was on Thursday for our neighborhood so we missed it. Which means we have more than enough Reese’s peanut butter cups to go around. Why not stir them in with some tart green apples and creamy vanilla pudding?

Two years ago: Cheesy Okra Casserole

Four years ago: Dark Chocolate Cookies and Cream Bars

Five years ago: Weekly Meal Plan #36

Six years ago: White Chocolate Cranberry Pistachio Cookie Bars

Seven years ago: Chocolate Candy Corn & Creme Cookies

Eight years ago: Halloween 7-Layer Bars

Nine years ago: Pumpkin Oreo Truffles

REESE'S APPLE SALAD

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Yield: 12 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3.4 oz. instant vanilla pudding mix
• 3/4 cup milk
• 8 oz. frozen whipped topped, thawed
• 6 granny smith apples, cored and chopped divided*
• 35 Reese's mini peanut butter cups, chopped and divided
• 1/4 cup peanut butter caramel sauce** (optional)

Directions

1. In a large bowl, whisk the vanilla pudding and milk together until smooth. Fold in the whipped topping until incorporated.
2. Fold in all but 1/4 cup of the apples and all but 1/2 cup of the peanut butter cups.
3. Cover and refrigerate until ready to serve.
4. Before serving, top with remaining chopped apple and peanut butter cups. Drizzle with peanut butter caramel sauce, is using.

Notes

*If making in advance, toss apples in juice from 1/2 a lemon to prevent browning. **You can mix equal parts caramel and peanut butter, or just use caramel.

Source: Adapted from Mom on Timeout.

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Waiting for a vaccine for coronavirus? In the meantime we have chocolate stout pudding shots!

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It’s been awhile since I have done a Science Sundays post, but since I’ve been getting a lot of questions about the COVID-19 vaccine clinical trial I enrolled in this week I decided to compile it all together here!

Yes, I volunteered to test out a experimental vaccine to protect against COVID-19. When I have told friends and family this bit of information it has been received with either praise and thanks or shock and fear. However, let it be known I am not doing this for the praise (or the money, I decided to sign up before remembering that’s part of it), nor should anyone be afraid for me. 

As a scientist by day, even though vaccines are not my specialty, I know a thing or two about them . But I am not here to go down that path, just accept it for now if you disagree (although I would love to chat), and let this post focus on how clinical trials work.

The vaccine trial for which I signed up is in Phase 3 of clinical trials, of which there are currently 9 other vaccines [1] to make it this far. It is record breaking to even think that we could have an approved vaccine in 2021 (fastest was 4 years for mumps [2]). But that’s not because they are skipping steps or lessening requirements, there have been a TON of people working on this as a result of increased funding opportunities and the virus being an easier target than others [3]. 

Fauci says speed on COVID-19 vaccine will not compromise safety

So what’s the process of a clinical trial? Once scientists have identified potential targets for vaccines and have proven their efficacy in pre-clinical studies, the next step is human trials.

In Phase 1 (currently 29), the vaccine is only given to a small group of people to determine if it is safe and to get some information on the immune response.

In Phase 2 (currently 18), the test group is in the hundreds, typically different groups of people to ensure it works in both, or different doses, and also collects more data on safety.

Then in Phase 3 (currently 9), the vaccine is given to thousands of people, in order to solidify its safety and identify any rare side effects, as well as examine its effectiveness. In this phase there is also a control group which is given a placebo, usually saline (salt water). [1,4]

In June, the FDA said that a vaccine for coronavirus would need to protest at least 50% of those vaccinated in order to be considered effective (for reference flu vaccines are usually 40-60%) [6]. At that time it could be approved for distribution. However, China and Russia have already approved trials without results from Phase 3 trials, which is obviously a risky thing to do [1,4]. 

I am enrolled in the BioNTech/Fosun Pharma/Pfizer Phase 3 clinical trial [4, 5]. Phases 1/2 tested two versions, both of which were shown to cause volunteers to produce antibodies and T cell responses that provided protection against the virus. One of the two had a lot fewer side effects, which is the one I may have received (after first going through an entire medical history, current medications, blood draw, urine test, nasal swab, reading all the things, being given opportunities to ask questions, etc). 

I say may because this is a 50/50 trial where half the participants receive placebo, and neither me nor the people who administered it know which I received. That way there is no recording bias when they examine the results from my bloodwork every time I come in for a check up, and thus recording accurate results that are not skewed my what the reported expected to see if they has known I was given the vaccine versus the placebo. Yay experimental design!

How long am I in this study? Potentially for the next 26 months. 

But how can I say we may have a vaccine in 2021 if the trial I am in is set for 26 months? By the end of the year/early 2021 one or more of the vaccines in Phase 3 trials right now will have 6 months or more of data from thousands of volunteers about it safety and effectiveness. At that point, decisions will be made to approve based on that data, assuming it offers at least 50% protection. But to ensure it protects long term and to check if there are any side effects that take longer to present the studies will continue for around 2 years. 

UPDATE 12/29/20: Due to EUA approval (52% protection after the first dose 95% after the second [7]) I was unblinded and found out I was in fact in the vaccine group! But I will remain in the study to continue their data collection for long term protection.

Will we need to be vaccinated every year like for the flu? Will we need a booster? Basically, how long does this vaccine protect us and what are the long term side effects, if any? If we don’t take the leap of faith to administer early, how many more people will die because they were not given the chance to be vaccinated? These are questions to weigh when considering the current situation. There are those in the population that would benefit from the vaccine more than others, and what are the pros and cons in administering it to that population a little early, assuming all data at that point is positive? 

Even then, once a vaccine has been approved we still have to think about distribution, which will likely come in waves due to the high demand with those at higher risk receiving it first [2]. Some companies have started preparing for manufacturing and distribution but it is a huge undertaking. 

So long story short, finding a vaccine target that works as a vaccine and doesn’t have adverse side effects and can be distributed to the population takes A LOT of work and time. 

In the meantime, I decided to come up with my own shot, chocolate stout pudding shots which are the antithesis of corona in my corona-virus sugar cookies. Light beer seasoned with lime? Meet dark stout beer mixed with chocolate. 

No seriously, when I was trying to decide upon a recipe to pair with this post, I knew it had to be a shot so I’ve had these giant syringes ready for the occasion. After sales of Corona beer plummeted simply due to the stigma of having a similar name to coronavirus, I decided I needed to pick a beer that represented the opposite, and then made pudding with it.

And then I found the Black is Beautiful oatmeal stout that Rhinegeist made (in collaboration with Weathered Souls Brewing Co. in TX) and knew it was meant to be, bringing in yet another serious issue of 2020. 

Two years ago: Chicken Enchilada Dip

Three years ago: Fall Leaves Butter Cookies

Six years ago: Swag Bars

Seven years ago: Crock Pot Balsamic Chicken

Eight years ago: Sausage Stuffed Zucchini Boats

Nine years ago: Beermosa

CHOCOLATE STOUT PUDDING SHOTS

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Yield: 8 servings Prep Time: 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (3.9 oz.) pkg. instant chocolate pudding mix
• 1/2 cup cold milk
• 1-1/2 cup cold stout beer
• Large plastic syringes

Directions

1. Pour cold milk into a medium mixing bowl. Pour in pudding mix and whisk while slowly drizzling in the cold beer. Whisk 2 minutes or until thickened and smooth.
2. Suck up pudding into each syringe (alternatively spoon into serving bowls), cap, and place in fridge for 5 minutes or until set.

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

REFERENCES:

1. https://www.theguardian.com/world/ng-interactive/2020/sep/04/covid-vaccine-tracker-when-will-a-coronavirus-vaccine-be-ready
2. https://discoveries.childrenshospital.org/covid-19-vaccine/
3. https://www.statnews.com/2020/07/30/a-huge-experiment-how-the-world-made-so-much-progress-on-a-covid-19-vaccine-so-fast/
4. https://www.nytimes.com/interactive/2020/science/coronavirus-vaccine-tracker.html
5. https://www.aventivresearch.com/clinical_study/covid-19-vaccine/
6. https://www.washingtonpost.com/health/2020/06/30/coronavirus-vaccine-approval-fda/
7. https://www.bmj.com/content/371/bmj.m4826