Tacos for Dessert

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Tacos for Dessert

1 pkg coconut cream flavored instant pudding
1-1/4 cups cold milk
1 cup thawed frozen whipped topping
10, 4-inch flour tortillas
2 tbs butter, melted
1 tbs sugar
1 tsp ground cinnamon
1-1/2 cups fresh or frozen mixed berries — blueberries, raspberries and/or quartered strawberries
1/4 cup flaked coconut, toasted

Heat oven to 325°F.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in whipped topping.
Refrigerate 1 hour.
Meanwhile, brush both sides of tortillas with butter. Sprinkle with combined sugar and cinnamon. Fold in half. Place between cups of inverted muffin pan.
Bake 18 to 20 min or until lightly browned. Cool completely.
Spoon pudding mixture into taco shells. Top with fruit and coconut. Serves 10

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