Coffee Cream Tortilla Cups

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2 flour tortillas, warmed
1 TBS butter, melted
1 TBS sugar
1/2 tsp cinnamon
1/2 cup half & half cream
2 tsp instant coffee granules
5 TBS instant french pudding mix
1 cup whipped topping
1 1/2 cup fresh berries, sliced
1. Brush one side of tortillas with butter. Gently press each into a 10 oz custard cup, butter side up. Pleat edges. Combine sugar and cinnamon, sprinkle over tortillas. Bake at 400 for 8-10 minutes or until crisp.
2. Cool on wire rack. In bowl, combine cream and coffee 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.

Debby Peck

Member since Oct 2008

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