Description
A fun and unique dessert that combines cheesecake flavors with the playful crunch of Fruity Pebbles in taco form.
Ingredients
Scale
- 8 Stand ‘N Stuff Taco Shells
- 10 oz White Melting Wafers
- 3 cups Fruity Pebbles Cereal (divided)
- 8 oz Cream Cheese (full-fat, softened)
- 1 cup Powdered Sugar
- 1 cup Heavy Whipping Cream (cold)
- 1 tsp Vanilla Extract
- 1/2 cup Fruity Pebbles Cereal (lightly crushed)
Instructions
- Start by melting the white melting wafers in a microwave-safe bowl. Heat in short bursts, stirring in between until smooth.
- Take each Stand ‘N Stuff taco shell and dip the edges into the melted white chocolate. Allow any excess to drip off.
- Immediately roll the coated edges in 2 cups of Fruity Pebbles. This adds a delightful crunch and colorful look. Place the taco shells on a parchment-lined baking sheet to set and harden.
- In a mixing bowl, add the softened cream cheese and powdered sugar. Use a hand mixer or stand mixer to beat until the mixture is smooth and creamy.
- Pour in the vanilla extract. Next, slowly add the cold heavy whipping cream. Beat the mixture until it forms stiff peaks.
- Gently fold in the remaining 1 cup of Fruity Pebbles into the cheesecake mixture.
- Use a piping bag or a spoon to fill each taco shell with the cheesecake filling. Be generous!
- Sprinkle the lightly crushed Fruity Pebbles on top of each taco for an extra layer of texture and color.
- Place the tacos in the refrigerator for about 30 minutes to firm up the filling.
Notes
Make sure your cream cheese is at room temperature before mixing for a smooth consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg