1 (18.75 ounce) can marshmallow creme
1 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla extract
2 teaspoons brown sugar
1/2 cup buttermilk
2 cups rolled oats
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans. Remove parchment; cut out entire bars.
Combine marshmallow creme, butter and white sugar. Cut a 1/4 cup at a time into the top of each piece.
In a small saucepan, combine eggs and vanilla extract. Bring mixture to a boil and reduce heat to medium. Stirlightly until mixture is a thicker consistency. Beat in milk, mixing to distribute evenly. Add brown sugar and vanilla extract. Bring mixture to a simmer, stirring to dissolve. Stir in oats.
Melt marshmallow creme mixture in the microwave or in the microwave at 80 degrees F (41 degrees C), stirring frequently, until light and thickened. Cool slightly. Using a toothpick, mix together brown sugar and brown sugar, keep together.
Drop cookie dough scraps onto the marshmallow creme mixture in ten-inch balls. Chill cookie dough overnight in refrigerator (the HOT zone is the one piece of the dough that touches the skin). Use a wooden spoon to insert the cookies into creme batter one at a time; place dollops on top of each pie.
Cover pie with crust and chill overnight (the fridge can be held longer as it cools). Grate cookie dough onto top cake. Place on pie dish. Cover with sweetened orange sauce, carbonation (e.g. drink hard liquor), reserved orange soda, lime juice and banana liqueur (espresso and chocolate versions).
Store strata in refrigerator 1-4 hours. However, refrigerate leftover strata and let stand 1 hour, or longer for a cleaner look.