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Coffee Cream Tortilla Cups

 Coffee Cream Tortilla Cups
Here's a special dessert for two. Crispy tortilla bowls hold creamy coffee-flavored pudding topped with a mix of colorful fresh berries. Amber Zurbrugg of Alliance, Ohio shared the recipe.
2 ServingsPrep: 15 min. + chilling Bake: 10 min.


  • 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


  • 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 400° for 8-10 minutes
  • or until crisp and lightly browned. Cool on a wire rack.
  • 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.
  • Yield: 2 servings.
Nutritional Facts: 1 tortilla cup equals 548 calories, 21 g fat (14 g saturated fat), 45 mg cholesterol, 638 mg sodium,

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Coffee Cream Tortilla Cups (continued)

Nutritional Facts: 79 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.