1 box corn flakes
6 taco size flour tortillas
1/2 gal. French vanilla ice cream
cinnamon sugar
whipped cream
maraschino cherries
cooking oil

You will need a clean empty vegetable can and tongs.

Wash hands. Make 6 baseball size balls of ice cream with your hands. Sprinkle with cinnamon sugar all over. Then roll each ball in the corn flakes and pack very well until ball is completely covered with flakes. Then sprinkle some more cinnamon sugar all over ball again. Place the 6 ice cream balls on a cookie sheet and cover with plastic wrap. Put in the freezer for about 1 hour.

While ice cream balls are freezing, heat up oil in deep-fryer (approximately 375°F to 400°F). Take each flour tortilla and poke fork holes all over to keep from bubbling up in fryer. Then place your tortilla on top of the hot oil. Take your empty vegetable can with the tongs and push down in the middle of the tortilla until it is covered under the oil. When it is golden brown, they are ready to come out. Sprinkle inside and outside with the cinnamon sugar. Place on a paper towel. Do this until you have 6 tortilla bowls. After 1 hour, take ice cream balls out of the freezer. Drop ball into deep-fryer for about 10 seconds. Take out and place in tortilla bowl and sprinkle with cinnamon sugar. When all 6 are done, top with whipped cream and cherry.

Serves 6.