Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt the marshmallows by heating butter and mini marshmallows until smooth.
- Combine with cereal by folding in Fruity Pebbles until evenly coated.
- Form the taco shells by pressing the mixture into a greased muffin tin.
- Cool the shells at room temperature for 20-30 minutes until firm.
- Make the cream cheese filling by beating cream cheese, sugar, and vanilla until smooth.
- Whip the heavy cream to stiff peaks in a separate bowl.
- Combine fillings by gently folding whipped cream into the cream cheese mixture.
- Pipe the filling into the cooled taco shells using a piping bag.
- Add final touches by sprinkling extra Fruity Pebbles or sprinkles on top.
- Chill the tacos in the refrigerator for at least 30 minutes before serving.
Nutrition
Notes
These Fruity Pebbles Cheesecake Tacos are a delightful adventure for your taste buds and will definitely spark smiles at your gatherings.
