Ingredients

The following ingredients have 12 Servings
  • 3 tbsp. sugar
  • 2 tsp. ground cinnamon
  • 10 flour tortillas (6 inches)
  • 1 pkg. cream cheese (softened)
  • 1/2 c. cold milk
  • 1 pkg. (3.3 oz. instant white chocolate pudding mix)
  • 2 c. whipped topping (I used cool whip)
  • 1 c. Andes Peppermint Crunch baking chips (divided)
  • 1/4 c. red candy melts (melted)

Instruction

  • In a small bowl, combine sugar and cinnamon. 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.
  • 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.
  • Bake at 350 for 10 minutes or until crisp and lightly browned. Cool completely in pan.
  • Microwave 1/2 c. Andes baking chips until melted; set aside to cool. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in softened cream cheese together with cooled, melted Andes baking chips on low until smooth. Fold in whipped topping.
  • Cover and refrigerate for 1 hour.
  • Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup.
  • Sprinkle each cup with the remaining Andes baking chips. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.