Southwest Chocolate Stack-Ups

Ingredients

• 1/2 cup semisweet chocolate chips (such as Hershey's)
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1/2 cup sugar, divided
• 1/2 teaspoon vanilla extract
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 1 tablespoon unsweetened cocoa (such as Hershey's)
• 1/4 teaspoon ground cinnamon
• 6 (6-inch) flour tortillas, each cut into 4 wedges
• Cooking spray
• 2 cups sliced fresh strawberries
• 1/4 cup semisweet chocolate minichips (such as Hershey's)
• 8 tablespoons chocolate syrup (such as Hershey's)

Preparation

1. Preheat oven to 350°.
2. Place 1/2 cup chocolate chips in a small glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, and vanilla in a medium bowl, and beat with a mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.
3. Combine 1/4 cup sugar, cocoa, and cinnamon in a small bowl. Place tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan, and cool on a wire rack.
4. Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle tortilla stack with 1 tablespoon syrup. Repeat procedure with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
5. NOTE: Assemble just before serving.