6 flour tortillas
Oil for frying
1 teaspoon cinnamon and 1/4 cup sugar, mixed
1 pint vanilla ice cream
1 pint chocolate ice cream
1 pint rasberry sherbert
1/2 cup toasted pecans
Pineapple ice cream topping
Whipped Cream or whipped topping
Chocolate candy bar shavings

Cut flour tortillas into nacho chip size. Fry in hot oil and drain on paper towels. Sprinkle with cinnamon sugar mixture.

Arrange chips on a large platter. Using a melon scoop or soup spoon, place scoops of ice cream and sherbert on the chips. Sprinkle with the toasted pecans. Spoon on some Pineapple topping and garnish with whipped cream and chocolate shavings.

Serve at once. Makes about six servings.