Talk about a fun presentation! Karen Oney’s cute dessert looks just like a taco—but it’s stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. “These are as much fun to make as to eat,“ promises the creative Fort Worth, Texas cook.
We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd. Plus, it’s conveniently made ahead. —Taste of Home Test Kitchen
Two types of melon and other fresh fruit combine with peach preserves in this best-of-the-season fruit dish from Karen Ann Bland. The Gove, Kansas reader writes, “These colorful fruit bowls are great to serve for brunch or as a snack.”
Meet the Cook: For birthday parties or outdoor barbecues, this is a hit. At times, I substitute strawberry or Neapolitan for the vanilla ice cream...either works fine, too.
My children used to love eating out at Mexican restaurants just so they could order fried ice cream for dessert. When I came upon this recipe, I copied it down quickly!
-Darlene Brenden, Salem, Oregon
“In New Mexico, we love to make these yummy fried pies for dessert. Because they call for flour tortillas and convenient canned pie filling, they’re a snap to put together when time is short.” —Terry Dominguez, Silver City, New Mexico
These tarts are as pretty to look at as they are good to eat! Crispy tortilla cups are filled with cream cheese mixture and topped with fresh raspberries. They're also delicious with sliced strawberries.
-Kathy Rairigh of Milford, Indiana