A colorful and creamy no-bake dessert taco made with Fruity Pebbles cereal and a rich cheesecake filling, perfect for parties and fun treats.

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In a medium saucepan over low heat, melt butter completely.
Add 3 cups of Fruity Pebbles to the melted butter and stir quickly to coat evenly.
While still warm and pliable, shape the mixture into taco shells using the back of a muffin tin or curved mold. Let cool and set completely.
In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fluffy.
Gently fold in the whipped cream until fully incorporated.
Transfer the cheesecake filling to a piping bag. Pipe generously into each Fruity Pebbles taco shell.
Garnish with extra Fruity Pebbles for a crunchy, colorful finish.
Chill in the refrigerator for 1 hour before serving for best texture.