Ingredients
- Fruity Pebbles cereal with 2 cups
- Cream cheese, softened with 8 ounces
- Powdered sugar with 1/2 cup
- Heavy cream with 1/2 cup
- Vanilla extract with 1 teaspoon
- Flour tortillas (small, taco size) with 6
- Butter, melted with 2 tablespoons
- Rainbow sprinkles with 1/4 cup (optional)
Instructions
- Step 1: Prepare the Fruity Pebbles "Taco Shells": Preheat oven to 350°F (175°C). Brush both sides of the flour tortillas with melted butter. Press each tortilla into a muffin tin to create a taco shell shape.
- Step 2: Bake the Tortilla Shells: Bake the tortilla shells for 8-10 minutes, or until golden brown and crispy. Let them cool completely in the muffin tin before removing.
- Step 3: Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Step 4: Add Flavor & Texture: Add the heavy cream and vanilla extract to the cream cheese mixture. Beat until light and fluffy. Gently fold in 1 cup of the Fruity Pebbles cereal.
- Step 5: Assemble the Tacos: Fill each cooled tortilla shell with the Fruity Pebbles cheesecake filling.
- Step 6: Garnish and Serve: Sprinkle the remaining 1 cup of Fruity Pebbles and rainbow sprinkles (optional) over the top of the filled tacos. Serve immediately or chill for later.
Notes
- To keep the taco shells crispy, store them separately from the filling until ready to assemble.
- While these are best served chilled, a quick 15-second microwave zap can soften the filling if you prefer a slightly softer texture, but watch carefully!
- For a fun party presentation, arrange the filled tacos on a platter with small bowls of extra Fruity Pebbles and sprinkles for guests to customize their own.
- Chef's secret: lightly toast the Fruity Pebbles in a dry pan for a minute before folding them into the filling to enhance their flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American