Description
A playful yet sophisticated twist on classic dessert favorites, merging baked sugar cookie dough with a cheesecake filling.
Ingredients
Scale
- 16.5 oz Pillsbury Sugar Cookie Dough
- 8 oz Philadelphia Original Cream Cheese (softened)
- 1 cup Cool Whip (thawed)
- 2 tbsp Powdered Sugar (sifted)
- 1 tsp Vanilla Extract
- Pinch Salt
- 1 cup Fresh Strawberries (hulled and sliced)
- ½ cup Crushed Graham Crackers
- ¼ cup Strawberry Jam
Instructions
- Preheat oven to 350°F (175°C) and grease a taco pan.
- Divide dough into balls, flatten, and press into the pan cups.
- Bake for 8-10 minutes until edges are golden brown.
- Remove from oven, fold shells while warm to form taco shape, and cool completely.
- Beat cream cheese, powdered sugar, vanilla, and salt; fold in Cool Whip.
- Fill cooled shells with mixture, top with strawberries, jam, and graham crackers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store shells separately from filling. Consume filled tacos within 2 hours. Do not freeze filled tacos.