Ingredients
Scale
- 3 cups Fruity Pebbles cereal
- 2 tablespoons butter
- 1½ cups mini marshmallows
- 8 ounces cream cheese (softened)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping
- Optional toppings: whipped cream, sprinkles, white chocolate drizzle
Instructions
- Melt the butter and mini marshmallows in a saucepan over medium heat, stirring until smooth.
- Stir in Fruity Pebbles cereal quickly until fully coated.
- Scoop portions of the mixture onto parchment paper and flatten into small circles.
- Drape each circle over a rolling pin or taco mold to form shell shapes; let cool until firm.
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth and fluffy.
- Fold in the whipped topping until evenly combined.
- Transfer filling into a piping bag and fill each cooled taco shell.
- Garnish with whipped cream, sprinkles, or white chocolate drizzle as desired. Chill before serving.
Notes
- Shape taco shells quickly before they firm up.
- Shells can be made a day in advance and stored in an airtight container.
- Cheesecake filling can be made up to 2 days ahead.
- Store assembled tacos in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian