Giant Ice Cream Taco We made two big cornmeal cookies for the shell, filled them with chocolate ice cream and cocoa cereal to look like ground beef, then added green-tinted coconut, slivers of Circus Peanuts and chopped maraschino cherries. It's delicious and messy — just like the real thing. Get the Recipe: Giant Ice Cream Taco

Step 1 Preheat the oven to 350 degrees F. Prepare the cookie mix as the label directs for drop cookies, mixing in the cornmeal. Roll out into a 13-inch round on floured parchment paper; trim into a 12-inch circle with a paring knife.

Step 2 Cut the cookie in half with the paring knife to make 2 semicircles, then use kitchen shears to cut through the parchment so each semicircle is on its own piece of parchment.

Step 3 Slide 1 semicircle (on the parchment) onto a rimmed baking sheet. Press the straight edge of the semicircle up against the rim as shown. Slide the other semicircle flat onto a separate baking sheet. Bake until golden, 12 minutes.

Step 4 Remove the cookies from the oven. Use the handle of a wooden spoon to shape the edge of the curved cookie. Let the cookies cool completely on the baking sheets.

Step 5 Put the curved cookie on a clean parchment-lined baking sheet. Cut the ice cream out of the carton; slide onto the cookie. Use plastic wrap to gently press the ice cream so that it goes almost to the edge.

Step 6 Sprinkle the side of the ice cream with the cereal, pressing to adhere. Transfer to the freezer.

Step 7 To make "lettuce," combine the coconut with 3 drops green food coloring, 1 drop yellow food coloring and a small splash of water in a resealable plastic bag; shake and massage until the coconut is light green.

Step 8 Slice the Circus Peanuts into thin strips to look like shredded cheese; chop the cherries for the tomatoes.