1. Preheat oven to 450°.
2. Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with cinnamon-sugar mixture. Bake at 450° for 2 to 3 minutes on each side or until lightly browned.
3. Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over ice cream in each bowl. Serve each sundae with 3 tortilla wedges.
Young Chefs can:
Cut tortillas into wedges using safety scissors
Stick tortilla crisps into sundaes
Older Chefs can:
Sprinkle tortilla wedges with cinnamon-sugar
Drizzle caramel topping