Ingredients
1/3 cup plus 1 tablespoon sugar, divided2 teaspoons ground cinnamon1/3 cup honey1/4 cup butter, cubed8 flour tortillas (8 inches)4 ounces cream cheese, softened1 teaspoon vanilla extract1 container (8 ounces) frozen whipped topping, thawed1/2 cup drained crushed pineapple4 medium bananas, sliced1 cup sweetened shredded coconut, toasted1/2 cup chopped macadamia nuts, toasted
Preparation
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.
Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
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.
