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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.

 

 

 


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