INGREDIENTS

  • 5 8 inch Tortillas makes about 20 rounds
  • 1 cup graham cracker crumbs
  • 1/4 cup butter melted
  • 1 cup heavy cream
  • 1 cup cream cheese softened
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • 1/4 cup powdered sugar
  • 1 can cherry pie filling or any flavor (optional)

  • INSTRUCTIONS

    • Pre-heat oven to 400F.  Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.
    • Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
    • Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
    • Fill the taco shells with cream cheese filling, and top with 1/2 tsp pie filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!

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