Fruity Pebbles Cheesecake Tacos
Ingredients:
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar (adjust to taste)
2 tablespoons sour cream
½ cup crushed Fruity Pebbles cereal
Additional Fruity Pebbles for coating (optional)
1 cup mini marshmallows
1 tablespoon butter
Taco molds or something to shape the shells
Instructions:
1. Make the Taco Shells:
In a saucepan, melt the butter over low heat.
Add mini marshmallows and stir until fully melted.
Remove from heat and quickly stir in the crushed Fruity Pebbles cereal.
While warm, shape the mixture over a taco mold or use a rolling pin to drape over until it firms up like a taco shell. Let it cool and harden.
2. Prepare the Cheesecake Filling:
In a bowl, beat the softened cream cheese until smooth.
Add sugar and mix well until fully incorporated.
Stir in sour cream until the filling is light and creamy.
Transfer the mixture into a piping bag for easy filling.
3. Assemble the Tacos:
Pipe the cheesecake filling into each cooled Fruity Pebbles taco shell.
Optionally, sprinkle extra Fruity Pebbles on top for a colorful finish.
4. Chill and Serve:
Refrigerate for at least 30 minutes before serving for best texture.