Ingredients
Equipment
Instructions
Making the Shells and Filling
- In a large pot over medium-low heat, melt the butter. Fold in the marshmallows and stir continuously until completely melted and smooth. Remove from heat immediately.
- Pour 4 cups of Fruity Pebbles into the marshmallow mixture. Fold gently until every flake is fully coated and glistening.
- Transfer the mixture to parchment paper. Roll flat to 1/4-inch thickness. Use a 5-inch round cutter to stamp out circles. While warm, drape the circles over an inverted rolling pin or flipped muffin tin to form a curved U-shape. Let set for 30 minutes.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, thick, and creamy white.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold this into the cream cheese mixture until no streaks remain.
- Spoon the cheesecake filling generously into the cooled, U-shaped taco shells, allowing it to slightly overflow the edges. Scatter the remaining loose Fruity Pebbles cereal flakes over the top for garnish.
Notes
Work Quickly: Shape your cereal taco shells while the marshmallow mixture is still warm and pliable. If it cools too much, it will crack instead of bending.
Storage: Store empty shells in an airtight container at room temp, and keep the filling in the fridge. Assemble right before eating to prevent sogginess.
Storage: Store empty shells in an airtight container at room temp, and keep the filling in the fridge. Assemble right before eating to prevent sogginess.
