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Glorious July 4th S’more Sundaes

Let the kids toast marshmallows, then use them to garnish hot fudge sundaes in a graham cracker crust.

Serves 8
Ready in 20 mins
Prep time 15 mins
Cooking time 5 mins
620 calories per serving


> 2 (1 pint) containers rocky road ice cream
> 1 (15.5 oz) bottle hot fudge topping
> 8 mini graham cracker pie crusts
> 16 large marshmallows
> 2 tbsp red, white, and blue sprinkles
> 8 maraschino cherries


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.)
Microwave fudge topping according to package directions. Add 1 tbsp hot fudge topping in each graham cracker crust.
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.
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.

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