Description
Colorful and fun dessert tacos made with Fruity Pebbles and marshmallow shells filled with creamy cheesecake.
Ingredients
- 3½ cups Fruity Pebbles cereal
- 3 cups mini marshmallows
- ¼ cup unsalted butter
- 8 oz cream cheese, softened
- ¼–½ cup granulated sugar (adjust to taste)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- Optional: extra Fruity Pebbles for topping
Instructions
- Prepare taco shells: In a microwave‑safe bowl, combine 3½ cups Fruity Pebbles, 3 cups mini marshmallows, and ¼ cup butter. Microwave on high 2–3 minutes, stirring halfway, until melted and combined. Press mixture into taco-shaped molds or a greased muffin tin. Let cool and firm.
- Make cheesecake filling: In a bowl, beat 8 oz softened cream cheese with ¼–½ cup sugar until smooth. Mix in 2 Tbsp sour cream and 1 tsp vanilla until creamy.
- Fill shells: Gently spoon or pipe cheesecake filling into cooled Fruity Pebble taco shells.
- Garnish: Sprinkle extra Fruity Pebbles on top if desired.
- Chill before serving: Refrigerate assembled tacos for at least 30 minutes to set.
Notes
- Adjust sugar in filling to your preferred sweetness.
- Ensure shells are completely cool before filling to prevent melting the cheesecake.
- Serve immediately after chilling to keep shells crisp.
Nutrition
- Serving Size: 1 taco
- Calories: ≈250 kcal
- Sugar: ≈20 g
- Sodium: ≈150 mg
- Fat: ≈12 g
- Saturated Fat: ≈7 g
- Unsaturated Fat: ≈4 g
- Trans Fat: 0 g
- Carbohydrates: ≈28 g
- Fiber: 1 g
- Protein: ≈3 g
- Cholesterol: ≈30 mg
