Raspberry Fruit Dip With Cinnamon Crisps

• 8 ounces cream cheese, softened
• 2 tablespoons sugar
• 1 cup sour cream
• 12 cup marshmallow cream
• 1 cup frozen raspberries, defrosted
• 1 teaspoon vanilla extract
• 10 (10 inch) flour tortillas
• butter-flavored cooking spray
• 2 cups cinnamon-sugar mixture

1. Instructions for Fruit Dip: Puree raspberries in a food processor or blender.
2. Combine marshmallow cream, sour cream, sugar and half of the raspberries and cream cheese, beat until smooth with a whisk.
3. Add vanilla extract and other half of raspberry puree and cream cheese to the mixture, whisk until smooth.
4. For an extra smooth and creamy dip use a hand blender.
5. Istructions For Cinnamon Crisps: Preheat oven to 350F
6. On a plate, coat one side of each flour tortilla with butter spray.
7. Cut into wedges and sprinkle with desired amount of cinnamon and sugar on one side or both sides.
8. Arrange in a single layer on a large baking sheet.
9. Bake in the preheated oven about 10 minutes (time may vary slightly depending on preference for crispness).
10. Repeat with any remaining tortilla wedges.
11. Allow to cool, approximately 15 minutes.
12. Serve with chilled fruit dip.

cream cheese, sugar, sour cream, marshmallow cream, frozen raspberries, vanilla, flour tortillas, butter, cinnamonsugar

Taken from www.food.com/recipe/raspberry-fruit-dip-with-cinnamon-crisps-285423 (may not work)