Ingredients
3 T Splenda
1 C FF milk
2 tsp Cinnamon
1 pkg SFFF white chocolate instant pudding
48 wonton wrappers
8 oz lite cream cheese
8 oz lite Cool Whip
1/4 C milk chocolate chips, melt
Press one wonton into each cup of mini muffin tin, add one squirt of spray butter into each wonton cup, Sprinkle with Splenda and cinnamon mixture.
Bake at 350* about 5 mins.
Filling:
beat cream cheese until smooth, add milk and pudding mix beat until smooth, Fold in whipped topping and continue beating.
Cover and refrigerate one hour.
Remove cups from muffin pan, Spoon teaspoonful into each wonton cup. Drizzle with melted chocolate.
Refrigerate until chocolate is set
