01In a large microwave-safe bowl, melt butter and marshmallows together in 30-second increments until melted. Stir until smooth.
02Add cereal and mix until fully coated.
03Using spatula or spoon coated with butter or non-stick spray, transfer mixture onto parchment paper. Spread mixture evenly until it is ½” thick. Allow to cool slightly.
04With biscuit cutter, or circle cookie cutter gently press cereal mixture and place ‘taco shell’ on a separate piece of parchment paper. Repeat until you have 8 taco shells.
05Bend the taco shells, place them in a taco holder to keep the shape and transfer to the refrigerator to cool. (You can get creative in this step and use what you have. We used a 9”x13” pan to allow our taco shells to set and separated each shell with a ramekin. The ramekins in addition to keeping the shells separated helped to keep their shape.)
06Let taco shells set for one hour in the refrigerator.
07In a large bowl with a hand mixer, beat heaving whipping cream and powdered sugar until stiff peaks form. Set aside.
08In a separate large bowl, with a hand mixer beat together cream cheese, granulated sugar, vanilla, and lemon juice until fluffy.
09Add in sour cream and mix well.
10Fold the whipped cream into the cream cheese mixture.
11Using two spoons, gently fill taco shells with the cream cheese filling.
12Put filled taco shells back in the freezer to set for at least two hours.
13Before serving sprinkle with cereal or sprinkles.