Yields: 10 servings
When preparing the taco shells, place 3 of the folded tortillas down each long side of an inverted muffin pan. Then, place 2 fold tortillas on each of the 2 short sides.
- 1 ½ mixed berries
- 1 ¼ cup cold milk
- 1 cup cool whip
- 1 sm pkg coconut instant pudding (or desired flavor)
- 1 tbsp sugar
- 1 tsp cinnamon
- ¼ cup flaked coconut (optional)
- 10 4-inch flour tortillas
- 2 tbsp butter, melted
Preheat oven to 325.
Beat pudding mix and milk in medium bowl with whisk for 2 min. Stir in cool whip. chill 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.
Bake 18-20 min or until lightly browned. Cool completely while in pan.
Spoon pudding mixture into taco shells. Top with fruit and coconut.