INGREDIENTS

5 Mission® 6" Heat Pressed Flour Tortillas (10400)  
4 oz.  Butter  
4 oz. Brown Sugar  
1 pint  Heavy Cream  
1 pint  Milk  
7 oz. Instant Vanilla Pudding Mix 
4  Bananas  
14 oz. can Dulce de Leche  
4 oz. Semi Sweet Chocolate  
8 sprigs Fresh Mint  
8 whole  Strawberries  

DIRECTIONS

1.) Melt butter & brown sugar in a pot and let boil for 1 minute.

2.) Lay flour tortilla in single layer on a parchment-lined sheet pan. Pour brown sugar mixture over tortillas and spread evenly.

3.) Bake at 350°F until crunchy (approx. 15 minutes). Cool and finely chop 4 of the buttercrunch covered tortillas. Reserve the remaining tortilla for garnish. Melt chocolate and drizzle over the tortilla, let chocolate set and then break into wedges (8).

4.) MAKE VANILLA CREAM: Combine milk and cream with vanilla pudding powder and mix until thick and creamy. Set aside.

5.) DESSERT ASSEMBLY: Place about a tablespoon of the chopped buttercrunch tortilla into 8-10 oz martini glasses. Pipe in a layer of vanilla cream, top with sliced bananas (1/2 banana for each glass), add a layer of dulce de leche, another layer of vanilla cream and finish off with another layer of buttercrunch tortilla. Garnish with chocolate covered tortilla wedge, a mint sprig and a whole strawberry.

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