Dessert Tacos

By carol gorman

Cinnamon-sugar dusted crispy tortillas are filled with a creamy filling and fresh fruit in this super dessert recipe. Our Dessert Tacos will make you wonder why you've never tried a sweet version of crispy tacos!

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Ingredients

• 1 1 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/4 1-1/4 1-1/4 cups cold milk
• 1 1 1 cup thawed Cool Whip Whipped Topping
• 10 10 10 small flour tortillas
• 2 2 2 Tbsp. butter, melted
• 1 1 1 Tbsp. sugar
• 1 1 1 tsp. ground cinnamon
• 1-1/2 1-1/2 1-1/2 cups fresh or frozen mixed berries (blueberries, raspberries and quartered strawberries)
• 1/4 1/4 1/4 cup sweetened flaked coconut, toasted

Details

Servings 10
Preparation time 15mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 325°F.

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.

Refrigerate 1 hour.

Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See tip.)

Bake 18 to 20 min. or until lightly browned; cool completely (in pan).

Spoon pudding mixture into taco shells; top with fruit and coconut.