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flour tortillas sugar vanilla instant pudding solid pack pumpkin low-fat milk cinnamon frozen whipped topping
Viewed: 27 - Published at: 9 years agoIngredients
- 6 (8 inch) flour tortillas
- 2 tablespoons sugar
- 1 (6 ounce) package vanilla instant pudding mix (6-serving)
- 1 (16 ounce) can solid-pack pumpkin
- 14 cup low-fat milk
- 1 teaspoon cinnamon
- 2 cups frozen whipped topping, thawed
Method
- Preheat oven to 425F Spray tortillas on both sides with baking spray.
- Sprinkle 1/2 teaspoon sugar on each side and place each in a large muffin cup, forming 6 baskets.
- Bake for 8-10 minutes, or until light golden; allow to cool.
- In a medium bowl, with an electric mixer on medium speed, beat pudding mix, pumpkin, milk, and cinnamon until well blended.
- Fold in whipped topping until thoroughly blended, then spoon into tortilla baskets.
- Cover loosely and chill until ready to serve.
- NOTE: For a seasonal touch, top each with a dollop of whipped topping and a sprinkle of candy corn.
