Mexican Ice Cream Sundae

(Courtesy of Taste of Home)

Ingredients:
1/2 c. canola oil
6 flour tortillas (6 inches), cut into 6 wedges each
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 c. crushed cornflakes
6 large scoops vanilla ice cream
Chocolate syrup, optional
Whipped cream in a can 
6 maraschino cherries with stems

Directions:
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 Tbsp.  Sprinkle both sides of tortillas with remaining cinnamon-sugar.

In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar.  Roll ice cream in crumb mixture to coat.  Freeze until serving.

Drizzle serving plates with chocolate syrup if desired.  Place 6 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.

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