Florida Strawberry Cheesecake Tacos

Ingredients

Preparation

Preheat oven to 350 degrees. Use an upside-down muffin tin to hold the tortillas in a taco shape. Evenly brush tortillas with the melted butter. Make sure tortillas stay in shape and place tin into the oven. Cook for 6 to 7 minutes, until just golden brown and crispy. Remove shells from oven and let cool slightly. One at a time, evenly brush shells with the sweetened condensed milk. Dust shells with the Strawberry Crunch Cookie Crumb Mixture. Set aside.

In a medium-sized mixing bowl, add softened cream cheese, powdered sugar and vanilla. Mix ingredients until completely smooth. In another mixing bowl, whisk the heavy cream until stiff peaks form. Lightly fold the whipped cream into the cream cheese mixture, until combined and fluffy. Use the upside-down muffin tin as a stand to help fill the tacos. Fill a pastry or zip-top bag with the cream cheese mixture. Evenly pipe ½ of the mixture into each taco shell. Add an even amount of the diced strawberries to the partially filled tacos, and top off each taco with the other ½ of the cream cheese mixture. Garnish with more Strawberry Crunch Cookie Crumb Mixture and fresh, Florida strawberries. Keep and serve cold.

Strawberry Crunch Cookie Crumb Mixture

Preheat oven to 350 degrees. Crush the Oreos in a plastic zip-top bag or food processor, making sure to leave some crumble-sized pieces and not turn it into dust. In a medium-sized mixing bowl, add the cookie crumbs, Jell-O mix and melted butter. Stir ingredients to combine. Transfer the mixture onto a baking sheet and spread it out in an even layer. Bake for 6 to 8 minutes. Remove from the oven and let cool to room temperature. Break up any chunks with a fork and transfer to an airtight food storage container. Store in the refrigerator.