Description
A vibrant twist on traditional dessert, featuring colorful taco shells made from Fruity Pebbles filled with a luscious cheesecake mixture.
Ingredients
Scale
- 3 cups Fruity Pebbles cereal
- 3 cups mini marshmallows
- 3 tablespoons unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Melt the unsalted butter in a large pot over low heat. Add mini marshmallows and stir until smooth.
- Mix in the Fruity Pebbles cereal until evenly coated.
- Shape the mixture over a rolling pin or into taco molds to form shells. Let cool for 15-20 minutes.
- Prepare the cheesecake filling by beating the softened cream cheese, then mixing in powdered sugar and vanilla.
- Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Fill the taco shells with the cheesecake mixture using a spoon or piping bag.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Customize the filling by adding crushed fruits or a splash of your favorite liqueur. Store assembled tacos in an airtight container in the fridge for up to two days.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg