Rainbow Fruit Taco Bowls™

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 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
  • 12 Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • 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
Recipe Continues Below


  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 bowl. 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.


Calories180(Calories from Fat100),Total Fat11g(Saturated Fat6g,Trans Fat0g),Cholesterol25mgSodium170mgTotal Carbohydrate19g(Dietary Fiber0g Sugars11g),Protein3g;% Daily Value*:Vitamin A8%;Vitamin C15%;Calcium6%;Iron2%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

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