Recipe courtesy of Kitchen Sink
Show: Kitchen Sink
Save Recipe Print
Dessert Taco Bar
Total:
50 min
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Tacos:
Fillings:

Directions

Cut six 4-inch circles of parchment paper. Prop up an oven rack on the counter, using cans of vegetables or beans; the rack should be elevated a few inches.

Melt the marshmallows and butter together in a large pot over medium heat. Stir in the cornflakes. Pour the mixture onto a baking sheet.

Using the parchment circles as stencils, cut the corn treats into circles with a paring knife. Leaving the parchment on, mold the circles into a taco shape. Place the tacos, parchment down, into the oven rack so that the bottom of the tacos touch the countertop. (If they don't touch, lay the cans on their sides to lower the rack.) Let the tacos set up for 5 to 10 minutes, or until dried and crisp.

Once the tacos are hardened, fill them with ice cream using a 2-tablespoon scoop, then sprinkle with rice cereal. Freeze until ready to serve. (When freezing, it's best to arrange the tacos snugly in a baking dish so they stand upright.)

To serve, set up a toppings bar of diced strawberries, whipped cream, green shredded coconut and yellow and orange chocolate candies. Invite everyone top their taco with their favorite fixings.

More from:

Kitchen Sink

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

All American Beef Taco

Recipe courtesy of Alton Brown

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Albacore Tuna with Celery and Walnuts

Recipe courtesy of Geoffrey Zakarian

Bourbon Slush

Recipe courtesy of Katie Lee

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Prime Rib with Beef Gravy

Recipe courtesy of Katie Lee

French Toast "Jubliee"

Recipe courtesy of Geoffrey Zakarian

Taco Bar

Browse Reviews By Keyword