Mix together cinnamon and sugar; set aside. Cut the flour tortillas into eighths (triangles). Coat both sides of each triangle with butter, then coat with the cinnamon-sugar mixture. Lay in single layer on foil-lined baking sheet. Bake 8-10 minutes (flipping halfway through). Cinnamon chips are ready when cinnamon sugar has caramelized (but not burned) and chips are golden brown. Let cool. They'll crisp and dry up more as they cool.
Cookies and Creme Pie Dessert Nachos
Lay cool cinnamon chips on serving tray. Set aside.
Cut a frozen Edwards Cookies and Creme Pie in half. (Reserve one half for future yumminess.) Cut pie into chunks and lay over the cinnamon chips. Sprinkle with raspberries and blueberries. Drizzle on caramel topping and chocolate syrup. Serve!
A spatula makes a great serving utensil for the dessert nachos.
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