Tortilla Shell Pastries


Ingredients:
	5 taco sized (not the really big ones) flour tortillas
	1 4-serving package of instant vanilla pudding
	2 cups of milk
	1/2pint (small container) heavy whipping cream
	1 8oz pkg cream cheese (lite if desired)
	1 tsp cinnamon
	1 tablespoon sugar
	1 square semisweet bakers chocolate

Shells:
	Spray tortillas with pam or butter
	Lightly dust with cinnamon+sugar mixture
	Quarter the tortillas
	Place rounded edge down in a muffin tray
	Bake 5-10 minutes at 325-350, till crisp+lightly browned
	Set aside in airtight package until ready to use.

Filling:
	Whip cream until firm, set aside
	Mix pudding mix + milk until creamy
		You might want to add a little less milk than called for.
	Add cream cheese (cut up some first) and mix till smooth
	Gently fold/mix in whipped cream (treat like egg whites)
	Chill for at least an hour

Assembly: wait till appriximately ready to serve, don't want to leave
		sitting for too long or will get soggy. 
	Fill shells with filling, use a pastry bag or spoon (or fill a 
	plastic bag and cut off the corner).
	Melt chocolate in small plastic bag in microwave
	Snip off a tiny bit of one corner of the bag (or use pastry bag with
	small tip) and drizzle chocolate over shells+filling. 

Variations:
	Instead of quartering tortillas, roll up in tubes
	Use chocolate mousse as the filling
	If done with tubes, fill interior with filling, and put a bit
		of whipped cream (real stuff, not the unsweetened stuff
		you used earlier) at the ends.