Recipe: Mexican Coffee Cream In Tortilla Cups with Fruit Salsa

MEXICAN COFFEE CREAM IN TORTILLA CUPS
"This fun dessert makes a splendid ending to a Mexican meal-or to any meal! Flour tortillas are lightly brushed with butter, sprinkled with cinnamon sugar, and baked into cups to hold a delectable coffee cream. Serve with Fruit Salsa to complete the Mexican theme."


FOR THE TORTILLA CUPS:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
6 flour tortillas (8-inch)
2 tablespoons butter or margarine, melted

FOR THE COFFEE CREAM:
1 cup cold half-and-half or milk
1 tablespoon instant coffee
1 (4-serving size) package vanilla or white chocolate flavor pudding and pie filling
1 (8 ounces) tub frozen whipped topping, thawed
FOR SERVING:
Sliced star fruit, additional whipped topping and raspberry sauce (optional, for garnish)
Fruit Salsa (recipe follows)

TO PREPARE THE TORTILLA CUPS:

Heat the oven to 400 degrees F.

Mix the sugar and cinnamon; set aside.

Soften the tortillas as directed on the package. Brush 1 side of each tortilla with the melted butter and sprinkle this side evenly with the sugar mixture. Gently press each tortilla, buttered side facing out, into a 10-ounce custard cup to form the tortilla into a cup.

Bake for 15 minutes or until crisp. Remove the tortillas from the custard cups. Cool completely on a wire rack.

TO PREPARE THE COFFEE CREAM:
Stir the half-and-half and instant coffee in a large bowl until well blended. Add the pudding mix. Beat with a wire whisk for I minute. Let stand for 5 minutes.

Gently stir in the whipped topping. Refrigerate for 1 hour or until ready to serve.

JUST BEFORE SERVING:
Fill the tortilla cups with the coffee cream. Garnish with star fruit, whipped topping, and raspberry sauce, if desired. Serve with Fruit Salsa.

FRUIT SALSA
Makes about 4 cups

"This easy fresh berry salsa makes a colorful, flavorful topping for many desserts."

1 pint strawberries, sliced or quartered
1 pint blueberries
1/2 pint raspberries

Mix the strawberries, blueberries, and raspberries in a medium bowl. Refrigerate until ready to serve.

Makes 6 servings
Source: Maxwell House Coffee Drinks and Desserts Cookbook by Barbara Albright