1 Tbls. sugar
1 tsp. ground cinnamon
5 (6 to 7 inch) flour tortillas
non-stick cooking spray
1 cup cold skim milk
1 package (4 serving size) Vanilla instant pudding mix
1 8 oz. container cream cheese
2 cups cool whip
1 oz. semi-sweet chocolate chips or 1 chocolate square

Heat oven to 350 Degrees.

Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 tsp. cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup. (kind of like a burrito) Bake 10 minutes or until crisp and lightly browned. Cool in pan.

Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electric mixer until well blended, 1 to 2 minutes. Beat in cream cheese at medium speed until smooth. Gently stir in whipped topping. Refrigerate until chilled, at least 1 hour.

When ready to serve, fill each tortilla shell with a scant 3 tablespoons of pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer-weight zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes.

Makes 20 servings.

Recipe from Amy Sowers' Aunt.