Ingredients:
8 round frozen waffles, thawed
1 quart chocolate ice cream, slightly softened
1/2 cup miniature marshmallows
1/2 cup hot fudge topping
1/2 cup caramel topping
8 maraschino cherries, halved
whipped topping
1/4 cup shredded coconut, tinted green
Directions:
Warm the waffles as directed on the package, but not to the point of being toasted, they still need to be pliable (I usually just micro zap them until they are just warm.).
While warm, gently fold each waffle in half to resemble a taco.
Place in a 11×7 pan, 4 by 2 across so they can hold their shape.
In a large bowl fold marshmallows into the ice cream.
Spoon ice cream into the taco shells.
Drizzle fudge and caramel over the top of each.
Cover and freeze until firm.
To serve, dollop on the whipped topping to look like sour cream, sprinkle on the coconut to look like lettuce and top with the cherry halves to look like tomatoes.
For a more traditional Mexican type for adults, try this with cinnamon ice cream with caramel topping or chocolate ice cream sprinkled with cinnamon.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.