MINI APPLE PIE CHEESECAKE TACOS

Preheat the oven to 400°F. Combine graham crumbs and cinnamon in a bowl and set aside. Cut 4 rounds out of each tortilla with a cookie cutter to get about 24-30 rounds. Dip each into melted butter, then coat in graham cracker mixture. Flip muffin tin upside down. Place tortilla pieces in between muffin cups and bake for 10 minutes until just golden brown. Let cool in the pan. Beat cream cheese and Caramel Apple Dip & Dessert Mix (Retired) for 2 minutes. Fold in Cool Whip topping until blended. Transfer to a piping bag; pipe cream cheese filling into taco shells, top with ½ teaspoon of apple pie filling, sprinkle with remaining graham crumbs and enjoy!