Coffee Cream Tortilla Cups

• 2 flour tortillas (8 inches), warmed
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup half-and-half cream
• 2 teaspoons instant coffee granules
• 5 tablespoons instant French vanilla pudding mix
• 1 cup whipped topping
• 1-1/2 cups fresh blueberries, raspberries and sliced strawberries

1. Brush one side of tortillas with butter. Gently press each into a 10-oz. custard cup, buttered side up; pleat edges. Combine sugar and cinnamon; sprinkle over tortillas. Bake at 400u0b0 for 8-10 minutes or until crisp and lightly browned. Cool on a wire rack.
2. In a small bowl, combine the cream and coffee granules until dissolved. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate for 1 hour. Spoon into tortilla cups. Top with berries.

flour tortillas, butter, sugar, ground cinnamon, cream, coffee granules, fresh blueberries

Taken from www.tasteofhome.com/recipes/coffee-cream-tortilla-cups/ (may not work)