Forget the Bagels! Grab Your Cream Cheese and Use it For Dessert Tonight! #Tortilla Dessert Cups

Long before we had to worry about watching our sugar intake, this was one of our favorite desserts to make. It's easy, delicious, and we almost always have all of the ingredients in the house. Now that we're a little older and we know it's always a good idea to keep an eye on how much sugar you eat, we are glad that we can still enjoy this sweet dessert!

I found the original recipe in a magazine one of my coworkers brought in. Now, I haven't worked outside of the home since right before D was born, way before R was, which means we (Matt and I) have been enjoying this recipe for over 10 years! I'm happy to say the girls enjoy it too, and it's easy for them to help prepare!

You'll Need:

10 (5 inch) flour tortillas
2 Tablespoons of sugar
2 teaspoons of cinnamon
Nonstick Cooking Spray
1  (8 ounce) package reduced fat cream cheese, softened
1 cup fat free milk
1 (1 ounce) package sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping

Combine the sugar and cinnamon in a small bowl. Coat one side of each tortilla with cooking spray and sprinkle with the cinnamon sugar mixture. Turn the tortillas over and repeat on the other side. Cut each tortilla into 4 wedges (I use our handy pizza cutter).
Preheat the oven to 350°
Place the round edge of 1 tortilla slice in the bottom of a muffin tin cup, shaping the sides to fit the cup. Place a second tortilla wedge in the muffin cup, allowing the bottom and sides to overlap. Bake for 10 minutes, until the tortilla cups are crisp and lightly browned*. Allow them to cool completely in the pan. 
*Sometimes, when I just can't deal with the muffin tin method, I lay the tortilla slices out on a baking sheet (that I sprayed with nonstick baking spray) and bake them, flipping them halfway through. These "chips" tastes just as good as the cups!

For the filling, beat the softened cream cheese in a mixing bowl until it is smooth. In another bowl, whisk the milk and pudding mix until it is well blended, about two minutes. Add pudding mixture to cream cheese and beat on low, until mixture is well combined and smooth. Fold in the whipped topping. Cover and refrigerate filling for at least 1 hour.

When you are ready to serve the dessert, carefully remove the tortilla cups from the pan. Spoon about 1/4 cup of filling into each cup and enjoy! 

We usually eat as is, but we've drizzled chocolate over them before too!

You can store any leftover filling (there usually is at our house) in the refrigerator for a few days (we've had luck with up to 5 days, before running out).  We've used leftover filling as a dip for pretzel sticks and fruit (it's so good on strawberries). I'm sure you could probably add it to a store bought graham cracker pie crust and enjoy it that way as well. 

So, what do you think? I hope you'll be serving this at your house soon! When you do, be sure to let us know by tagging us at @MommysBlockParty on Facebook or @MommysBlckParty on Twitter and Instagram!

No comments

We love hearing from you! Thanks for leaving us some comment love! If you're a new follower, please leave your link, so we can follow you back!