Ingredients
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2 (1 pint) containers rocky road ice cream
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1 (15.5 oz) bottle hot fudge topping
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8 mini graham cracker pie crusts
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16 large marshmallows
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2 tbsp red, white, and blue sprinkles
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8 maraschino cherries
Steps
1
Scoop 8 balls of ice cream onto a parchment-lined baking sheet and place in freezer while prepping other ingredients. (You can do this up to 12 hours in advance.)
2
Microwave fudge topping according to package directions. Add 1 tbsp hot fudge topping in each graham cracker crust.
3
Take 8 long toasting forks or sticks and thread them with 2 marshmallows each. Toast over a fire or grill until done to your liking. Top fudge sauce with 1 scoop ice cream.
4
Place 2 toasted marshmallows on each sundae, pressing down slightly, and drizzle with remaining hot fudge. Garnish each sundae with sprinkles and a cherry. Serve immediately.
