Mini Cinnamon Cannolis with Cream Cheese
3 tablespoons sugar
2 teaspoons cinnamon
10 flour tortillas (**sale** Lynn Wilson 20 oz. $0.99)
1 (8 oz.) cream cheese, softened (**sale** WF $0.99)
1 cup milk
1 small package (about 1 oz.) instant white chocolate pudding
2 cups whipped topping (**sale** WF 12 oz. $1.25)
¼ cup milk chocolate chips, melted
In a small bowl, combine sugar and cinnamon. Spray each tortilla, one at a time with nonstick cooking spray. Sprinkle with cinnamon and sugar. Turn tortillas over and repeat on other side. Cut each tortilla into 4 wedges. Roll each wedge around a cylindrical shaped piece of aluminum foil that has been sprayed with a nonstick cooking spray. Use a toothpick to secure ends. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool completely before removing from baking pan and before removing inner foil. In a small bowl, beat cream cheese until smooth. In another bowl, beat milk and pudding mix for 2 minutes. Beat in cream cheese on low speed until combined. Fold in whipped topping. Cover with plastic wrap and refrigerate at least 1 hour, best if done overnight. Carefully remove foil from cannoli and fill with about 3 Tablespoons cream cheese mixture. Drizzle with melted chocolate and refrigerate 3-5 minutes or until chocolate is set. Store in refrigerator. Yield 40.
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