INGREDIENTS

2 Mission® 10" Heat Pressed Flour Tortillas (10420) cut into 12 triangles 
1/4 cup chopped, unsalted Pistachios  
1/2 cup Granulated Sugar  
1/2 cup Unsalted Butter , melted 
10 oz. White Chocolate , melted  
10 oz.  Strawberries , fresh or frozen 
1 Tbsp. Granulated Sugar  
6 oz. fresh Raspberries , whole 
6 oz. fresh Strawberries , diced 
6 oz. fresh Blackberries , whole 
24 oz. Pistachio Ice Cream  

DIRECTIONS

1.) Preheat oven to 350º F. In a small bowl, mix together the chopped pistachios and granulated sugar.

2.) Place each Mission® tortilla triangle in the melted butter then in the sugar mixture. Place triangles on a baking sheet lined with parchment paper. Place in preheated oven for 10-12 minutes, until golden brown. Cool.

3.) Drizzle each tortilla cookie with white chocolate. Set aside for about a half an hour to harden.

4.) Place strawberries in a saucepan on low heat. Add sugar, cook 3-4 minutes. Place in a blender. Process 1 minute until smooth. Strain and chill. Place ice cream in 6 bowls. Place 2 cookies in each bowl. Garnish with berries and strawberry sauce. Serve immediately.

Recipe Using Same Product(s)

• 

  Family Size Birria Quesadillas

• 

  Spicy Shrimp Mac-n-Cheese Dip Bowl

• 

  Jalapeno-Pumpkin-Stracciatella Quesadilla

• 

  Party Pack Rice Crispy Treat Griddled Taquitos

• 

  S’mores Cinnamon Quesadilla Sticks with Spiked Horchata