Total Time
40mins
Prep 30 mins
Cook 10 mins

From Taste of Home's Light & Tasty magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine sugar and cinnamon.
  3. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
  4. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
  5. Bake for 10 minutes or until crisp and lightly browned.
  6. Cool completely in pan.
  7. Meanwhile, beat cream cheese in a mixing bowl until smooth.
  8. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
  9. Beat in cream cheese on low until smooth.
  10. Fold in whipped topping.
  11. Cover and refrigerate for 1 hour.
  12. Carefully remove cups from pan.
  13. Pipe or spoon about 3 tablespoons filling into each cup.
  14. Drizzle or pipe with melted chocolate.
  15. Refrigerate for 5 minutes or until chocolate is set.
  16. Store in the refrigerator.
Most Helpful

5 5

My sister prepared this as ONE of her desserts for a family dinner. All of us took a copy of the recipe. It was so Light and Tasty (!), made a big hit. Thanks for posting, Vino Girl.

5 5

I am so glad this was posted. I found this in my TOH's Light and Tasty magazine when I was asked to bring a diabetic friendly dessert to Church. This was the first dessert gone. I did make a few modifications to the recipe. I used the carb smart flour tortillas, quartered them and placed each quarter in a mini-muffin tin. They were an adorable bite size delight! These were so good I had to go home and make another batch for Church that night due to the fact so many didn't get a chance to sample them. This is definitely a repeat, Easy, commonly used ingredients and rave reviews. A definite winner! Thanks for the submission. I also used Splenda mixed with cinnamon to sprinkle the tortillas.

5 5

I have made this recipe in the past and it was fantastic. The only difference was that I used regular cream cheese and pudding. They were all gone early in the day!!