Islander Nachos

• 1/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons ground cinnamon
• 1/3 cup honey
• 1/4 cup butter, cubed
• 8 flour tortillas (8 inches)
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 cup drained crushed pineapple
• 4 medium bananas, sliced
• 1 cup sweetened shredded coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted

1. In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a small saucepan, combine honey and butter. Cook and stir over medium heat until blended. Brush onto both sides of tortillas; sprinkle tops with sugar mixture.
2. Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased
3. . Bake at 400u0b0 for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
4. In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and nuts. Serve immediately.

sugar, ground cinnamon, honey, butter, flour tortillas, cream cheese, vanilla, frozen whipped topping, pineapple, bananas, coconut, nuts

Taken from www.tasteofhome.com/recipes/islander-nachos/ (may not work)