If sauces are thick or refrigerated, warm hot fudge, caramel, and strawberry sauces gently. Place 4 tbsp hot fudge, 2 tbsp caramel and 3 tbsp strawberry sauce separately in a small saucepan over low heat or microwave in short bursts (10–15 seconds), stirring until pourable but not hot, about 30–45 seconds total. Remove from heat and set aside.

Warm brownie (optional)

If using warm brownie pieces, warm one small brownie in the microwave 10–15 seconds so it is soft but not hot. Break into bite-size pieces and set aside.

Assemble Sundaes

Set out two sundae glasses or bowls. For each sundae, spoon about 1 tbsp of hot fudge into the bottom of the glass to create a sauce layer.

Place 2 scoops of vanilla ice cream into each glass (total 4 scoops per sundae if making one large; adjust if serving two). If making two smaller sundaes, distribute the scoops: 2 scoops vanilla + 1 scoop chocolate + 1 scoop strawberry per serving. For a single larger sundae, mound 4 scoops vanilla, 2 scoops chocolate, and 2 scoops strawberry as desired.

Drizzle about 1 tbsp hot fudge over the ice cream, followed by 1½ tbsp strawberry sauce and 1 tbsp caramel sauce, distributing evenly.

Sprinkle 1½ tbsp chopped roasted peanuts, 1 tbsp mini chocolate chips, and ½ tbsp rainbow sprinkles over the sundaes (divide evenly between servings).

Add a generous dollop of whipped cream (about ½ cup per large sundae or ¼ cup per smaller serving) on top of each sundae.

Place 1–2 maraschino cherries on the whipped cream (use one per smaller sundae or three for a large sharing sundae). Tuck wafer cookies or rolled wafers into the whipped cream as garnish, if using.

If using brownie pieces, tuck warm brownie pieces into the sides or on top of the ice cream so they catch some sauce. Serve immediately.

Serve

Serve sundaes immediately with spoons. Suggest guests stir in sauces and toppings as they like. Leftover ice cream should be kept in the freezer; assembled sundaes are best eaten right away.