Ingredients
2 flour tortillas (8 inches), warmed1 tablespoon butter, melted1 tablespoon sugar1/2 teaspoon ground cinnamon1/2 cup half-and-half cream2 teaspoons instant coffee granules5 tablespoons instant French vanilla pudding mix1 cup whipped topping1-1/2 cups fresh blueberries, raspberries and sliced strawberries
Preparation
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.
