3 tablespoons sugar
2 teaspoons cinnamon
10 (6-inch) flour tortillas
1 (8 oz.) package cream cheese
1 cup cold milk
1 package vanilla pudding
2 cups whipped topping
1/4 cup milk chocolate chips, melted
Directions: In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle each tortilla with cinnamon/sugar. Turn over and repeat. Cut each tortilla into 4 wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping side to fit cup. Place a second wedge in cup allowing the bottom and sides to overlap. Bake at 350°F for 10 minutes. Cool completely.
Meanwhile, for filling, beat cream cheese in a mixing bowl until smooth. In another bowl mix together milk and pudding until smooth. Mix in cream cheese and fold in whipped topping. Cover and refrigerate for 1 hour. Carefully remove the cups from the pan. Pipe filling into each cup. Drizzle with melted chocolate. Chill until the chocolate is set and keep cool until serving.
Notes: To make it extra special, I serve each cup with mashed raspberries or strawberries drizzled on top. My Dad eats them right up!