Recipe Box
Taco Salad Surprise |
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Tools:
Ingredients:
- Ready-to-Use Decorator Icing
- Kelly Green and Orange Icing Color
- 6 flour tortillas
- 1/2 gallon ice cream, any flavor
- 1/4 cup shaved chocolate
- 1/2 cup chopped strawberries
- 1/2 cup shredded coconut, tinted orange
- 1/2 cup buttercream icing, tinted green
- 1 cup frozen whipped topping or whipped cream
For Shells:
Preheat oven to 400°. Soften tortillas 15-20 seconds on high in
microwave. Place over back of jumbo muffin pan. (Softened tortillas
will fold around pan.) Place another muffin pan over shells and
press lightly. Bake 7-8 minutes or until crisp. Remove and cool.
Fill with ice cream.
Soften ice cream by stirring; do not melt, and pack into each taco shell. Cover and freeze. To tint coconut, place in a plastic sandwich bag and add a few drops of orange icing color (diluted slightly with water). Shake bag until evenly distributed. When ready to serve, garnish with chocolate, strawberries, whipped cream and tinted coconut to resemble taco salad. Randomly pipe #352 lettuce leaves in butter cream tinted in green.
Serves 6.
