Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1 cup diced strawberries
- Extra strawberries for topping
- Optional: Sprinkles for extra crunch
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Taco shell molds or muffin tin
- Baking sheet
- Refrigerator for chilling
- Spatula
Step-by-Step Instructions
First, let’s start with the taco shells! In a large bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined and resembles wet sand. Next, gently pack this mixture into your taco shell molds or muffin tin, pressing firmly to form a shell shape. Once all the molds are ready, place them on a baking sheet. I usually bake them at 350°F (175°C) for about 10 minutes, just until they’re golden brown. That golden color means crunchiness! (See the next page below to continue steps…)