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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Take a tasty trip to the tropics without leaving home by making these Hawaiian-style snacks. Of course, pineapple, coconut and macadamia nuts are involved.Jennifer Heasley, York, Pennsylvania Ingredients:
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 flaked coconut, toasted |
1/2 cup chopped macadamia nuts, toasted |
Directions:
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 baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
3. 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 macadamias. Serve immediately. Yield: 16 servings.
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