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Ingredients
- 1 tbsp. sugar
- 1 tsp. ground cinnamon
- 5 flour tortillas (6 or 7 inches in diameter)
- Nonstick cooking spray
- 1 c. cold skim milk
- 1 pkg. (4 serving size) Jell-O Vanilla Flavor Sugar Free Instant Pudding and Pie Filling
- 1 container (8 oz.) light pasteurized process cream cheese product
- 2 c. thawed Cool Whip Lite Whipped topping
- 1 sq. Baker's Semi-Sweet Chocolate
Details
Preparation
Step 1
Heat oven to 350 degree F.
Mix sugar and cinnamon. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with scant 1/2 teaspoon sugar-cinnamon mixture. Turn tortillas over; repeat process. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup by curling in sides. Bake 10 minutes or until lightly browned and crispy. Cool.
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 product at medium speed until smooth. Gently stir in whipped topping. Refrigerate at least 1 hour.
To serve, fill each tortilla shell with scant 3 tablespoons cheese mixture using pastry bag or spoon. Place chocolate in small plastic sandwich bag or self-closing bag. Microwave n HIGH about 1 minute or until chocolate is melted. Fold top of bag tightly; snip off one corner (about 1/8 inch). Hold bag tightly at top; drizzle chocolate through opening over prepared Danish. Refrigerate until chocolate sets, about 5 minutes. Makes 20 Danish.
Note: Freeze any leftover Danish. Thaw in refrigerator as needed.
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