I was looking through Gesine Bullock-Prado's "Sugarbaby" and noticed an elaborate birthday cake that used rice krispy treats as a layer. Of course, hers weren't "trashy", since she made the marshmallow mixture from scratch and added homemade caramel sauce to it. I'd be more inclined to just use the standard RKT recipe. But I really like the idea of pressing the RKT into one or more thin layers to alternate with genoise or other regular baked layers, with frosting or other filling between them. A lot easier way to add textural interest to layered cakes than making dacquoise or baked meringue layers.
Can't wait for her next book, Pie It Forward.