1. In a large saucepan, melt butter over low heat. Stir in marshmallows until fully melted and smooth.

2. Remove from heat and fold in Fruity Pebbles until evenly coated.

3. Scoop about 1/4 cup of the mixture onto parchment paper and flatten into a circle.

4. Shape each circle over a rolling pin or edge of a pan to form a taco shell. Let cool completely.

5. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

6. In a separate bowl, whip heavy cream to stiff peaks.

7. Gently fold whipped cream into the cream cheese mixture.

8. Transfer filling to a piping bag or spoon into cooled cereal shells.

9. Garnish with extra Fruity Pebbles and serve immediately or chill briefly.