Rainbow Fruit Taco Bowls

Go ahead and rock the bowl—the taco bowl, that is—with these rainbow-studded treats! Refreshing and perfectly sweet, this dessert is sure to please. A platter of Mexican fruit taco bowls would be perfect for an outdoor gathering on a hot day or as a delicious dessert to top off a meal.
Prep 45 Minutes
Total Time 1 Hours 45 Minutes
Servings 12

Ingredient List

  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup Cool Whip frozen whipped topping (thawed)
  • 1/3 cup canned sweetened condensed milk (not evaporated)
  • 1 tablespoon butter, melted
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 2 tablespoons raw sugar
  • 1/3 cup raspberries, quartered
  • 1/3 cup mandarin orange segments, halved lengthwise
  • 1/3 cup diced fresh pineapple
  • 1/3 cup diced peeled kiwifruit
  • 1/4 cup blueberries, halved
  • 1/4 cup purple grapes, quartered
  • 1 teaspoon gold candy sprinkles
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Recipe Continues Below

Preparation

  1. In medium bowl, beat cream cheese, 1/2 cup of the whipped topping and the condensed milk with electric mixer on medium speed until completely blended. Cover with plastic wrap; refrigerate about 1 hour or until chilled. Reserve remaining 1/4 cup whipped topping.
  2. Meanwhile, heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Sprinkle raw sugar to cover entire boat. Place bowls on cookie sheet. Bake 5 to 8 minutes or until brown and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool.
  3. Fill each cooled bowl with about 2 tablespoons cream cheese mixture; spread evenly. Top with fruit in rainbow design in order listed. Spoon remaining 1/4 cup whipped topping on one end of rainbow. Sprinkle with sprinkles. Serve immediately. Store any remaining bowls in refrigerator.

Expert Tips

  • For best results, pat fruit dry before placing in bowls.
  • If fresh mandarin oranges aren’t available for your Mexican fruit bowls, opt for the canned version.
  • Turbinado or demerara sugar can be substituted for the raw sugar in this recipe.

Nutrition

  • 1 Serving Calories 180 (Calories from Fat 100);  Total Fat 11g (Saturated Fat 6g ,Trans Fat 0g);  Cholesterol 25mg;  Sodium 170mg;  Potassium 100mg;  Total Carbohydrate 19g (Dietary Fiber 0g ,Sugars 11g);  Protein 3g
  • % Daily Value: Vitamin A 8%;  Vitamin C 15%;  Calcium 6%;  Iron 2%
  • Exchanges: 1 Starch;  2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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