Dessert Fruit Taco Food

CHEESECAKE DESSERT TACOS! (NO BAKE CHEESECAKE!)

Steps:

• Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
• Heat about 1 ½″ of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
• Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
• Set on a pan to cool. You can leave these at room temperature for up to 3 days.
• Cream together cream cheese and lemon juice until soft.
• Add whipping cream and beat on medium for 2 minutes. Add in sugar and vanilla then beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.
• Pipe cheesecake filling into each taco. Top with pie filling and serve.

FRUITY DESSERT TACOS

Steps:

• Mix 2 teaspoons sugar and cinnamon. In another bowl, toss fruit with remaining sugar and, if desired, jalapeno., Coat both sides of tortillas with cooking spray. In a large skillet, cook tortillas until golden brown, 45-60 seconds per side., Remove from pan and dust immediately with sugar mixture. Top with fruit mixture; fold to serve.

SUGAR COOKIE FRESH FRUIT TACOS

Steps:

• 1. Preheat over to 350. Grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll w/ foil. Cut cookie dough into thick slices. Press each slice on a slightly floured surface into 3in round sprinkle w/ cinnamon. Bake cookies until lightly golden, but still soft, 7-9 min.
• 2. Gently remove cookies from baking sheet & immediately drape over rounded forms. Cool cookies until firm about 2 min. gently remove.
• 3. Beat whipping cream & sugar in bowl w/ mixer on high until stiff.
• 4. Fill each cookie w/ about 2 tbsp. of cream & your favorite fruit. Serve & Enjoy!

DESSERT FRUIT TACO

Steps:

• 1. Combine all fruit in large bowl; chill. Sift together powdered sugar and cinnamon. Heat taco shells according to package directions. Lightly sift sugar mixture over inside and outside of heated taco shells. Fill each shell with fruit mixture; garnish with coconut.

MINI DESSERT TACOS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
• Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
• Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
• Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.

DESSERT TACOS

Steps:

• Heat oven to 325°F.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Refrigerate 1 hour.
• Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
• Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
• Spoon pudding mixture into taco shells; top with fruit and coconut.