Ah, the holidays! A season of peppermint, eggnog… and, if recent product releases are to be believed, confetti? I guess it makes sense with so much to celebrate this time of year, and as someone whose wedding cake was Funfetti, I for one couldn’t be happier with this trend—especially Taco Bell’s Confetti Cookie Freeze.

When I think of Freeze flavors, I think fruity: strawberry, margarita, Baja Blast… so my attention was piqued by a flavor on the different side of the sugary spectrum, more “bakery counter” than “produce section”. I’ll admit, though, I was a little thrown by the premise of a “confetti cookie” rather than “confetti cake,” and a bit disappointed to realize that there would not be real chunks of cookies blended in there.

I wasn’t disappointed for long, though. After some light misadventures—an employee who forlornly informed me “We don’t have that right now… and we might never get it…,” a chilly mile-long walk to the next nearest Taco Bell, and a flurry of mild terror from the new trainee who took my order—the Confetti Cookie Freeze was in my gloved hands. Nothing like a cold drink on a cold night, eh? Well, when a drink is as delicious as this one, I’ll enjoy it any time.

The base is a vanilla slushie, which is swirled quite thoroughly with a “pink sugar cookie flavored syrup.” The Freeze is also studded with tiny round rainbow sprinkles, more for aesthetic than taste (when cold, they’re extremely hard, and I wouldn’t recommend chomping down directly on them). Though Taco Bell’s website states that this drink also includes “a swirl of creamy vanilla crème,” I couldn’t visually distinguish that from the white base. Visually, the whole thing is reminiscent of Mother’s Animal Cookies—which I, of course, mean as the highest compliment.

It should come as no surprise to you that this drink is very sweet. However, I was surprised by how rich it tasted for something primarily consisting of ice. That’s where the crème comes in, lending some dairy-like smoothness to round out the grittiness of the slush. The pink syrup is also a powerhouse, reminding me of frosting with its powerful sugariness. Could those pillowy technicolor Lofthouse cookies be another inspiration? (Wow, I never realized how many different desserts are pink and sprinkled.) When I tried to ascribe a more specific flavor to the syrup, the idea of bubblegum briefly crossed my mind—perhaps because of the slight synthetic aftertaste, perhaps just because of the drink’s color—but that’s not quite right. Even if the sweetness is a bit generic, though, I don’t think that’s a bad thing.

The Confetti Cookie Freeze is a creative, fresh idea that I was excited to see on Taco Bell’s menu. If you’re curious, go try it for yourself; like fallen confetti, I don’t think it’ll stick around long. But despite that, I have a feeling that, like the stray confetti pieces that you might unearth from the corners of your house months later, the sweet memories of this dessert will stick with me even longer.

Purchased Price: $4.34
Size: Regular (16 oz)
Rating: 8 out of 10
Nutrition Facts: 220 calories, 1 gram of fat, less than 5 milligrams of cholesterol, 80 milligrams of sodium, 55 grams of carbohydrates, 53 grams of sugar, and 0 grams of protein.

Flat burrito.

That was the first thought that rolled into my head when I pulled out Taco Bell’s Steak & Poblano Rolled Quesadilla from its sleeve. Despite accurately describing what I received and what the promotional photos show, “flat burrito” would obviously be a worse name for a Taco Bell menu item than “rolled quesadilla.”

However, it might be a decent name for a pop punk band. If you’re trying to come up with one, feel free to take it. You can always change it later.

Just like pop punk chord progressions, the ingredients list here is very simple: seasoned steak, a three-cheese blend, spicy ranch, and fire-roasted poblano peppers in a warm tortilla.

I presume this is the first time poblano peppers have been put in a Taco Bell product, which is particularly surprising because I had the perception that the Tex-Mex place had incorporated every possible pepper at this point into its products. But I’m glad the green vegetables are there because they add some color, crunch, and a mild peppery flavor that’s somewhat similar to standard green bell peppers.

At first, I thought the poblano was spicy, but it turned out to be the spicy ranch sauce we’ve seen in many other Taco Bell products. The tangy, mildly spicy sauce complements the other ingredients without overwhelming them.

I’m not sure if this rolled quesadilla had more or the same amount of meat as the standard quesadillas, but it sure tasted and looked super meaty in every bite. As for the three-cheese blend, it provided a hint of cheesiness in the flour tortilla.

Overall, it’s a fine tasting menu item, and the addition of the poblano peppers is nice. However, let’s get back to its flat, long burrito shape. Because it’s not fanned out like Taco Bell’s standard quesadillas, it looks less substantial. And that would be fine if it had a less substantial price than the other quesadillas, but it’s just slightly cheaper.

Purchased Price: $6.59*
Rating: 5 out of 10
Nutrition Facts: 530 calories, 28 grams of fat, 14 grams of saturated fat, 0 grams of trans fat, 70 milligrams of cholesterol, 1280 milligrams of sodium, 43 grams of carbohydrates, 3 grams of fiber, 5 grams of sugar (including 2 grams of added sugar), and 25 grams of protein.

*Because I live on a rock in the middle of the Pacific Ocean, things are a bit pricier here. You’ll probably pay less than I did.

What is up with Taco Bell’s double dose of collaborations at the same time? Currently on the menu, there’s the Flamin’ Hot Grilled Cheese Burrito and this Frank’s RedHot Diablo Crispy Chicken Soft Taco (there’s also a burrito version). Taco Bell should’ve gone for a Flamin’ Hot Frank’s RedHot collab in one product. That would’ve been hot and one long product name.

The highlight of the limited-time menu item is the sauce, which is a combination of Frank’s RedHot Buffalo Sauce, Taco Bell’s Diablo Sauce, and tangy ranch. Looking at that lineup makes me think this could’ve been a crazy collaboration between Frank’s RedHot and Hidden Valley Ranch. Two words: sauce synergy!

But there’s a more critical issue I must focus on.

Yes, my order looks like the flour tortilla is throwing up cheese, pico de gallo, purple cabbage, and lettuce, with Frank’s RedHot Diablo Sauce drooling out of the side of it. I guess the crispy chicken strip would be the tongue? I’m not sure if the person who made my order was being loosey goosey with the ingredients because of the lunch rush, but my taco was thiccco. And, as expected, with the unusual amount of taco roughage, a lot of it lost to gravity.

Despite the Sizzler salad bar in my taco, the Buffalo flavor stands out. However, it’s hard to determine how the folks at Taco Bell Diablo-fied it because it tastes like a standard vinegary and smoky Buffalo sauce, and it’s not noticeably hotter. There’s a spicy kick to it that I’d rate a three or four on my personal heat scale, but I don’t think adding the Diablo sauce turns up the fire. Finally, I don’t taste any tanginess from the ranch, although its creaminess is evident.

But I’m fine with the condiment not tasting like a unique mashup because I enjoyed the Buffalo flavor. But what I also liked was the vegetable smorgasbord. The acidic bursts from the tomatoes complement the spicy orange sauce, and I liked the crunch of the purple cabbage that enhanced the chicken strip’s texture. Although a little dry, the chicken strip was meaty and went the entire length of the tortilla. But its flavor was blocked by the Buffalo, which I didn’t mind.

Overall, Taco Bell’s Frank’s RedHot Diablo Crispy Chicken Soft Taco is delicious, and I enjoyed it enough to order it again during a subsequent visit. While the second one wasn’t as stuffed as my first one, it was just as tasty.

Purchased Price: $3.79*
Rating: 8 out of 10
Nutrition Facts: 250 calories, 11 grams of fat, 3 grams of saturated fat, 0 grams of trans fat, 25 milligrams of cholesterol, 710 milligrams of sodium, 27 grams of carbohydrates, 3 grams of fiber, 2 grams of sugar, and 11 grams of protein.

*Because I live on a rock in the middle of the Pacific Ocean, things are a bit pricier here. You’ll probably pay less than I did.