Ingredients
Cooking spray
4 tbsp. butter
1 bag mini marshmallows (10 oz.)
1/4 tsp. kosher salt
5 c. Cocoa PEBBLES™ cereal, plus more for sprinkling
2 1/2 c. vanilla ice cream
1/2 c. fudge sauce
1 1/4 c. whipped topping
Rainbow sprinkles
10 maraschino cherries
Preparation
Step 1Make 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.Step 2In a large pot over medium heat, melt butter, marshmallows, and salt, stirring, until completely melted. Remove from heat and stir in Cocoa PEBBLES cereal.Step 3Pour 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.Step 4Cut 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.Step 5Remove hardened shells from foil and fill each with 1/4 cup ice cream. Freeze until firm, at least 2 hours.Step 6Drizzle tacos with fudge and dollop center with whipped topping. Sprinkle with Cocoa PEBBLES cereal and rainbow sprinkles, and top with a cherry.
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