Cinnamon Crisps with Chocolate Dipping Sauce

Ingredients:

•	2 Mission® flour tortillas, soft taco size
•	Crisco® Butter Flavor No-Stick Cooking Spray
•	2 teaspoons sugar
•	1/8 teaspoon ground cinnamon
•	1 (3.5 oz.) container chocolate pudding cup (single serving size)
•	2 tablespoons Jif® Creamy Peanut Butter
•	2 tablespoons Smucker's® Squeeze Strawberry Fruit Spread

Directions:

1	HEAT oven to 400°F.
2	SPRAY tortillas on both sides with no-stick cooking spray. Place on cookie sheet. Combine sugar and cinnamon. Sprinkle over top of tortillas. Cut each tortilla into 8 wedges. Separate on cookie sheet. Bake 7 to 9 minutes or until golden brown and crisp. Remove from oven and cool.
3	MIX together pudding, peanut butter and fruit spread in a small bowl. Serve with cinnamon crisps.