Mini Cinnamon Cannoli's with Cream Cheese Middles

I must admit I have always wanted to try a Cannoli, but as I have never been much of a fan of the ricotta cheese unless it is in my lasagna or pasta I haven't ever been brave enough to try them for fear I would make them wrong and it would turn me off from ever wanting to taste a real one if I ever have the chance. That being said, when I saw this recipe on the slowcooker101 blog I knew I would love it. What isn't to love about tortillas, cinnamon and sugar, cream cheese and pudding. These take a little bit of effort but they are so worth it! Yummy!

3 tablespoons sugar
2 teaspoons cinnamon
10 flour tortillas
1 (8 oz.) cream cheese, softened
1 cup milk
1 small package (about 1 oz.) instant white chocolate pudding (or flavor of your choice)
2 cups whipped topping
¼ cup milk chocolate chips, melted

In a small bowl, combine sugar and cinnamon. Spray each tortilla, one at a time with nonstick cooking spray. Sprinkle with cinnamon and sugar. Turn tortillas over and repeat on other side. Cut each tortilla into 4 wedges. Roll each wedge around a cylindrical shaped piece of aluminum foil that has been sprayed with a nonstick cooking spray. Use a toothpick to secure ends. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool completely before removing from baking pan and before removing inner foil. In a small bowl, beat cream cheese until smooth. In another bowl, beat milk and pudding mix for 2 minutes. Beat in cream cheese on low speed until combined. Fold in whipped topping. Cover with plastic wrap and refrigerate at least 1 hour, best if done overnight. Carefully remove foil from cannoli and fill with about 3 Tablespoons cream cheese mixture. Drizzle with melted chocolate and refrigerate 3-5 minutes or until chocolate is set. Store in refrigerator. Yield 40.