DIRECTIONS

Pre-heat oven to 350 degrees.

Place cream cheese in mixer bowl and whip to soften. With mixer on, slowly add cream to blend. Add sugar and vanilla and whip on medium speed for five minutes. Chill in refrigerator while making shells.

Using a large (3.5” round) biscuit cutter, cut four 3.5” rounds out of each of the three tortillas for a total of 12 rounds (if you don’t have a biscuit or cookie cutter of that size, kitchen shears will do…the rounds won’t be as perfect but once baked and assembled no one will notice).

Mix the cinnamon and sugar and spread onto a small plate. Brush each side of the rounds with the melted butter and dredge each side with cinnamon sugar mixture. Turn a standard size muffin tin over and place the buttered/sugared rounds in between the upside-down wells, standing them up to achieve taco shell shape.

Place tin in oven and bake shells for ten minutes or until golden brown and crispy. Remove tin from oven and allow shells to cool before removing them from tin (once cool, shells will keep in air-tight container for up to two days).