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+ servings

Andes Mint Tortilla Cups

If you like Andes Mints, then these Andes Mint Tortilla Cups will not disappoint!

Course Dessert
Cuisine American
Keyword Andes Mint Tortilla Cups
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 311 kcal
Author Yvonne


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.

Recipe Notes

[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

Nutrition Facts
Andes Mint Tortilla Cups
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 3mg1%
Sodium 209mg9%
Potassium 206mg6%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 23g26%
Protein 4g8%
Vitamin A 55IU1%
Calcium 86mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.