These crunchy cherry cheesecake tacos are stuffed with cherry and cream cheese filling wrapped in a cinnamon sugar coated taco shell.
Ingredients
Filling
8 ounces cream cheese, softened
⅓ cup powdered sugar
2 teaspoons vanilla extract
8 ounces Cool Whip frozen whipped topping, thawed
21 ounces cherry pie filling
Taco Shell
1 cup granulated sugar
3 teaspoons ground cinnamon
18 street taco-size flour tortillas, or cut soft taco-size tortillas to a 4-inch round with a bowl, glass, or cookie cutter
½ cup butter, melted
Instructions
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