Instructions
Step 1: In a large pot over medium heat, melt the butter and mini marshmallows together until smooth. Stir in Fruity Pebbles cereal until fully coated.
Step 2: While still warm, shape the mixture into taco shells by pressing into taco molds or draping over a rolling pin. Let them cool and harden.
Step 3: In a bowl, beat the cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract. Mix until creamy and well combined.
Step 4: Transfer the cheesecake filling into a piping bag or use a spoon to fill each cereal taco shell.
Step 5: Garnish with whipped cream or sprinkles if desired.
Step 6: Serve immediately or refrigerate for 30 minutes to set.
Storage Information
Store filled tacos in the refrigerator for up to 2 days. For best texture, keep the shells and filling separate until ready to serve to maintain crunchiness.
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