Quick-fried tortillas coated with cinnamon sugar make tasty crisps to serve with this creamy blueberry dessert dip.
What You Need
Original recipe yields 12 servings
3 extra large flour tortillas (burrito size)
1 cup canola oil
1/3 cup granulated sugar
1/4 cup ground cinnamon
7 oz. JET-PUFFED Marshmallow Creme
11-1/2 oz. PHILADELPHIA Whipped Cream Cheese Spread
2 cups fresh blueberries, rinsed
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Let's Make It
Using Halloween cookie cutters, cut out 12 shapes from each flour tortilla.
Place sugar and cinnamon on a shallow plate. Mix with a spoon until evenly combined.
Heat oil over medium heat for minutes and gently place a few tortilla cut-outs in oil. Fry on each side until golden brown. Immediately place fried tortilla cut-outs in cinnamon-sugar, evenly coating with a spoon. Place on a parchment paper lined tray to cool.
Combine marshmallow crème, cream cheese and blueberries in blender container. Blend until smooth and pour into a large dipping bowl. Refrigerate for 10 minutes or until ready to serve.Serve with cinnamon sugar crisps.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.