I recently made my television debut on the morning news where I showed “the world” how to make Pumpkin Mousse Tortilla Cups. I still need to post all about the excitement of appearing on the news, hopefully soon! As soon as I saw what a sensation the seasonal flavor was I knew I needed to make a Christmas variety. My trial run was for my work Christmas party where I got the “thumbs up”. There was a teeny bit of tweaking to be made, and this time around I n-n-nailed it! When I was originally trying to nail down what flavor I thought would be wonderful I had a couple of other ideas in mind. This however, this is money right here. These are to die for. If you love Andes, or love mint, you will LOVE these! That’s not all, stay tuned for ANOTHER great tortilla cup flavor!
Andes Mint Tortilla Cups
If you like Andes Mints, then these Andes Mint Tortilla Cups will not disappoint!
- 3 tbsp. sugar
- 2 tsp. ground cinnamon
- 10 flour tortillas 6 inches
- 1 pkg. cream cheese softened
- 1/2 c. cold milk
- 1 pkg. 3.3 oz. instant white chocolate pudding mix
- 2 c. whipped topping I used cool whip
- 1 c. Andes baking chips divided
- 1/4 c. brown candy melts melted
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup allowing bottom and sides to overlap.
Bake at 350 for 10 minutes or until crisp and lightly browned. Cool completely in pan. Microwave 1/2 c. Andes baking chips until melted; set aside to cool. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in softened cream cheese together with cooled, melted Andes baking chips on low until smooth. Fold in whipped topping.
Cover and refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup. Sprinkle each cup with the remaining Andes baking chips. Drizzle or pipe with melted chocolate.
Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
[My 2 Cents]
I used a piping bag with decorated tip to fill each cup, you can easily just spoon the mixture in. I like the more decorative look, although it is a bit more work - it's worth it to me. I'm usually making this dessert to take to a work pot-luck or church event so I like it to look a little fancier. Another great thing about this recipe is that it can be made a day ahead and stored in the refrigerator until ready to serve! You can do all of your prep work beforehand and it will be all ready to go when you need it!
[More of My 2 Cents]
It's important to make sure that the melted Andes has cooled before adding it to the pudding, otherwise your mousse will be to thin & liquidy. Allowing it to cool keeps the filling fluffy and after chilled will still be firm.
Adapted from Tried and Tasty