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Ingredients

cooking spray 1 cup white sugar 1 ½ tablespoons ground cinnamon 10 large flour tortillas, cut into quarters ¼ cup melted butter, or as needed 1 cup milk 1 (8 ounce) package cream cheese, softened 2 (3 ounce) packages instant vanilla pudding mix 1 (16 ounce) container frozen whipped topping, thawed 2 tablespoons chocolate syrup, or as needed 40 maraschino cherries

Nutrition Info

175.7 calories carbohydrate: 25.1 g cholesterol: 9.7 mg fat: 7.5 g fiber: 0.9 g protein: 2.3 g saturatedFat: 4.9 g servingSize: - sodium: 232.2 mg sugar: 11.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
Combine sugar and cinnamon together in a small bowl.
Brush both sides of flour tortilla pieces with melted butter, sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth, fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

40 servings

A sweet Mexican dessert I made for Spanish class.