Rainbow Fruit Taco Bowls Recipes

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RAINBOW FRUIT TACO BOWLS™



Rainbow Fruit Taco Bowls™ image

Go ahead and rock the bowl-the taco bowl, that is-with these rainbow-studded treats! Refreshing and perfectly sweet, this dessert is sure to please. A platter of Mexican fruit taco bowls would be perfect for an outdoor gathering on a hot day or as a delicious dessert to top off a meal.

Provided by Old El Paso

Categories     Appetizers     Dips     Sides and Snacks

Time 1h45m

Yield 12

Number Of Ingredients 13

1 package (8 oz) cream cheese, softened
3/4 cup Cool Whip™ frozen whipped topping (thawed)
1/3 cup canned sweetened condensed milk (not evaporated)
1 tablespoon butter, melted
12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
2 tablespoons raw sugar
1/3 cup raspberries, quartered
1/3 cup mandarin orange segments, halved lengthwise
1/3 cup diced fresh pineapple
1/3 cup diced peeled kiwifruit
1/4 cup blueberries, halved
1/4 cup purple grapes, quartered
1 teaspoon gold candy sprinkles

Steps:

  • In medium bowl, beat cream cheese, 1/2 cup of the whipped topping and the condensed milk with electric mixer on medium speed until completely blended. Cover with plastic wrap; refrigerate about 1 hour or until chilled. Reserve remaining 1/4 cup whipped topping.
  • Meanwhile, heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Sprinkle raw sugar to cover entire bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool.
  • Fill each cooled bowl with about 2 tablespoons cream cheese mixture; spread evenly. Top with fruit in rainbow design in order listed. Spoon remaining 1/4 cup whipped topping on one end of rainbow. Sprinkle with sprinkles. Serve immediately. Store any remaining bowls in refrigerator.

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