I have always marveled at the bakers out there who have the loving patience to whip up masterpieces. I truly give them 5 star kudos. As for me? I give myself half an hour at the most to work on "that masterpiece". After half an hour, I lose patience and get frustrated. So when I tell you this dessert is not only absolutely delicious but very easy to make, I am not kidding. It's non bake, and honestly, a show stopper.
After I had finishing taking the pictures and presented the platter to my family, they "oohed" and didn't take one. I couldn't understand until...
I kindly informed them I had finished taking the pictures. They jumped in like vultures! Then went back for more!
Ready for this very simple recipe? Here we go;
Prep time: 1/2 hour
Bake time: 10 minutes
Yield: 20 pieces
5 small tortillas (6-7 inches)
2 cups non dairy whipped topping, thawed
1 pkg (3.4 oz) vanilla pudding mix
1 pkg (8 oz) room temperature cream cheese
1 cup milk
2 tbsp sugar
1 tsp cinnamon
3 large squares, or 1/2 bar of dark chocolate
Non stick cooking spray
-Preheat oven to 350F.
-Mix sugar and cinnamon in a small bowl. Spray both sides of tortillas with non stick baking spray and liberally coat them with the sugar, cinnamon mix.
Cut evenly into four wedges.
-Place wedges round side down into muffin tins, curl them in. Like this;
-Bake for 10 minutes or till golden and crispy. Set aside.
-In a medium bowl, mix the cream cheese with mixer till smooth. Add milk, mix for 1 minute or so, then add pudding mix. Mix till evenly combined and creamy. Fold in the whipped topping.
-Place in fridge for about 20 minutes.
-You can either spoon the mixture into the tortilla shells, or use a piping tip with plastic or pastry bag. I chose to pipe the filling in. It looks so pretty!
-Place chocolate into a small freezer bag and microwave for 30 seconds, and again for 10 more seconds.
-Snip off one tiny corner of freezer bag and drizzle the chocolate over desserts.
Place on a pretty platter and get ready for accolades!
Till next time!
Dishin with Didi