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| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 12+ |
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Directions
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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.
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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.
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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.
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Fill the taco shells with cream cheese filling, and top with sliced strawberries and blueberries. Sprinkle with additional graham cracker crumbs, optional! Enjoy!
Ingredients
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