Mexican Ice Cream Sundaes

• 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

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.

canola oil, flour tortillas, sugar, ground cinnamon, corn flakes, vanilla ice cream, chocolate syrup, whipped cream, maraschino cherries

Taken from www.food.com/recipe/mexican-ice-cream-sundaes-370038 (may not work)