Mexican Ice Cream Sundaes

This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. Time doesn't include freezing time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup canola oil
• 6  flour tortillas, cut into 6 wedges each (6 inches)
• 2  tablespoons sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup  corn flakes, crushed
• 6  scoops vanilla ice cream
•  chocolate syrup (optional)
•  whipped cream, in a can
• 6  maraschino cherries, with stems

Directions

1. In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.
2. In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
3. Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.