Dessert Taco Recipes

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.

Steps:

• For the pizzelles: Preheat a pizzelle maker according to the manufacturer's instructions.
• Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk together the melted butter, milk and egg in a small bowl; add to the flour mixture and whisk until blended and smooth.
• Coat the pizzelle maker with cooking spray. Spoon 1 tablespoon batter into the hot pizzelle maker; cook until set and slightly darker in color, 45 to 50 seconds. Use a small offset spatula to remove the pizzelles, and immediately drape the pizzelles over the handle of a wooden spoon (3/4 inch to 1 inch in diameter) to form a taco shape; let stand until completely cool, about 3 minutes. Transfer to a wire rack and repeat with remaining batter.
• For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar.
• Spoon 3 small scoops vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture.

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.

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.