Ingredients for - Cocoa Pebbles Ice Cream Tacos
How to cook deliciously - Cocoa Pebbles Ice Cream Tacos
1. Stage
Make taco shells: Spray two baking sheets with cooking spray. Make 3 long cylinders of foil wrap, approximately 15" long and 1" thick in diameter. Spray foil cylinders all over with cooking spray and arrange on one of the baking sheets.
2. Stage
In a large pot over medium heat, melt butter, marshmallows, and salt, stirring, until completely melted. Remove from heat and stir in Cocoa PEBBLES cereal.
3. Stage
Pour Cocoa PEBBLES mixture onto one prepared baking sheet and smooth into a 1/2"-thick rectangle using the bottom of a greased measuring cup, pressing down to flatten. Let cool slightly, 10 minutes.
4. Stage
Cut out ten 4" circles, reforming scraps if necessary. Fold each circle over the foil to form a taco shell. If shells are too warm and starting to come apart on foil, press shell back together and wait another minute before finishing the remaining. Once all shells are formed, freeze until hardened, at least 30 minutes.
5. Stage
Remove hardened shells from foil and fill each with 1/4 cup ice cream. Freeze until firm, at least 2 hours.
6. Stage
Drizzle tacos with fudge and dollop center with whipped topping. Sprinkle with Cocoa PEBBLES cereal and rainbow sprinkles, and top with a cherry.
