Ingredients:
4 6-inch flour tortillas
oil ( for deep frying)
1/2 cup sugar
1/2 teaspoon cinnamon
1 jar hot fudge
1 bottle caramel sauce
1 bottle chocolate syrup
8 strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
1 can whipped cream
Directions:
Cut flour tortillas into quarters and deep fry until crispy (note: May brush with oil and bake until crisp if you prefer) Mix cinnamon and sugar in plastic bag and shake hot chips until evenly coated.
Decorate 4 small plates with caramel and chocolate syrup.
Place 4 chips on each plate.
Slightly warm hot fudge sauce (couple seconds in the microwave) and spread a heaping spoonful on each chip.
Place sliced strawberries evenly over chips.
Sprinkle blueberries and raspberries over all, saving 16 raspberries for garnish.
Using the can of whipped cream, put a nice decorative squirt of whipped cream on each chip.
Put a reserved raspberry on top of each.
Drizzle a small amount of chocolate and caramel syrup over all.
Servings: 4
Time preparation: 15 min.
Time total: 19 min.