Ingredients
Scale
- 10 Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, plus extra for garnish
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Taco shells (store-bought or homemade)
- Whipped cream (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly spray both sides of each tortilla with cooking spray, then drape them over an upside-down muffin tin to form taco shapes.
- Bake for 10-12 minutes until crispy and golden brown.
- Let the taco shells cool completely before filling.
- In a food processor, combine about 10 Golden Oreos and 1/2 cup of freeze-dried strawberries.
- Pulse until fine crumbs form, resembling sand.
- Set aside the crunchy strawberry topping.
- In a mixing bowl, beat together 8 ounces of softened cream cheese and 1/2 cup sugar using an electric mixer until smooth and fluffy.
- Add in 1 teaspoon of vanilla extract and mix until fully incorporated.
- Carefully spoon about two tablespoons of the cream cheese mixture into each cooled taco shell.
- Generously sprinkle your crunchy strawberry topping over each filled taco shell right before serving.
- Finish by adding a dollop of whipped cream on top if desired.
- Garnish with extra freeze-dried strawberries or fresh ones if you want to be fancy.
- Serve immediately to enjoy those delightful textures while they’re still crunchy.
Notes
Store leftovers in an airtight container.
Enjoy chilled; no reheating needed.
Top with fresh strawberries before serving.
Use crushed graham crackers for crunch.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg