Strawberry Crunch Mini Tacos Delightful Dessert Treat

Ingredients

• 1 cup crushed graham crackers
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 cup fresh strawberries, hulled and diced
• 1 4 cup cream cheese, softened
• 1 2 cup whipped cream or Cool Whip
• 2 tablespoons powdered sugar
• 1 set Mini taco shell molds or small tortilla cups
• optional Fresh mint leaves for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the crust mixture into mini taco shell molds or small tortilla cups evenly, making sure to create a nice shape.
4. Bake the mini taco shells in the preheated oven for 8-10 minutes or until they are golden brown. Remove from the oven and let them cool completely.
5. In another mixing bowl, blend the softened cream cheese and powdered sugar until smooth.
6. Gently fold in the whipped cream or Cool Whip into the cream cheese mixture until well combined and fluffy.
7. Take the cooled mini taco shells and fill them with a generous spoonful of the cream cheese mixture at the base.
8. Top each filled shell with diced strawberries. You can also drizzle some of the leftover juice from the strawberries over the top for added flavor.
9. Optionally, garnish each taco with a mint leaf for a fresh, green touch.