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Coffee Cream Tortilla Cups for 2




Source of Recipe


CD Kitchen


List of Ingredients




2 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup half-and-half cream
2 teaspoons instant coffee granules
5 tablespoons instant French vanilla pudding mix
1 cup whipped topping
1-1/2 cups fresh blueberries, raspberries and sliced strawberries


Recipe



Brush one side of tortillas with butter. Gently press each into a 10-oz.
custard cup, buttered side up; pleat edges. Combine sugar and cinnamon;
sprinkle over tortillas. Bake at 400� for 8-10 minutes or until crisp and
lightly browned. Cool on a wire rack.

In a small bowl, combine the cream and coffee granules until dissolved. Add
pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set.
Fold in whipped topping. Cover and refrigerate for 1 hour. Spoon into
tortilla cups. Top with berries. Yield: 2 servings.