Heat oven to 350 degrees F. Spray a 15 x 10 x 1-inch baking pan (jellyroll pan)
with nonstick cooking spray.
In a medium saucepan, combine pecan pieces and butter; cook and stir over medium
heat until butter is melted and pecans are toasted. Remove from heat. Stir in brown
sugar, whipping cream, flour and cinnamon.
Place one tortilla on sprayed pan. Spread heaping 1/3 cup pecan mixture evenly
over tortilla. Repeat layers two more times. Top with a fourth tortilla. Make another
stack on same baking pan using remaining 4 tortillas and pecan mixture.
Bake for 15 minutes.
Cool slightly; cut into wedges.
If desired, serve topped with a scoop of vanilla ice cream.