1 Tbs Splenda
1 Tbs Cinnamon
5 WW Tortillas
Nonstick Cooking Spray
1 package (4 serving size) SF/FF Instant Chocolate Pudding
1 Cup Milk
8 oz LF Cream Cheese
2 Cups Thawed Cool Whip Lite
Heat oven to 350*F
Mix Splenda and cinnamon. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with 1/2 tsp of the "Splendamon". Turn over and repeat process on the other side. Cut each tortilla in 4 wedges. Stand rounded edge of each tortilla wedge in the bottom of a muffin cup by curling in sides. Bake 10 minutes or until lightly browned and crispy. 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.
To serve, fill each tortilla shell with 3 Tbs of the topping using pastry bag or spoon.
Experiment, have fun!
-Try using different flavors of SF/FF pudding
-Drizzle a bit of semi-sweet chocolate
-Add a few chopped berries (my favorite)