Instructions: Heat oven to 350 degrees F.
Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edges (outside edge) of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup.

Bake 10 minutes or until crisp and lightly browned. Cool in pan.

(Note: when you have the tortillas in the muffin cups, the point will be standing up above the 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 product 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 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 (about 1/8-inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts.

Refrigerate until chocolate sets, about 5 minutes.

Makes 20 servings.

Note: Cover and freeze any leftover desserts. Thaw in refrigerator as needed.

NOTE: Using light cream cheese (Neufchatel) and fat-free flour tortillas will greatly lower the fat content and probably change some of the other important figures as well. You might also get away with using a sugar substitute that is appropriate for cooking/baking if you are uncomfortable using sugar. (Trish)

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