If sauces are refrigerated or cold, warm hot fudge and caramel briefly in microwave-safe bowls in 10–15 second intervals until pourable (do not overheat). Keep strawberry sauce at room temperature or warm slightly if desired.

Assemble Sundaes

Layer base

Remove chilled glasses. Spoon 2 tablespoons of hot fudge into the bottom of each glass, then add 2 tablespoons of strawberry sauce to each. This creates a sauce base that will flavor the first layer of ice cream.

Add scoops

Using a large ice cream scoop, place one scoop (about 1/3 cup) of vanilla ice cream into each glass, followed by one scoop (about 1/3 cup) of chocolate ice cream, then one scoop (about 1/4–1/3 cup) of strawberry ice cream on top. Total per sundae is about 1 to 1.25 cups of ice cream.

Add sauces & mix-ins

Drizzle 1 tablespoon hot fudge, 1 tablespoon caramel, and 1 tablespoon strawberry sauce over each sundae. Sprinkle about 1 tablespoon chopped roasted peanuts and 1 tablespoon mini chocolate chips across each one. If using fresh strawberries, add 2 tablespoons sliced strawberries to each sundae.

Finish & Garnish

Top each sundae with a generous 3 tablespoons of whipped cream, creating a fluffy peak.

Sprinkle crushed waffle cone pieces (about 2 tablespoons per sundae) and 1/2 tablespoon rainbow sprinkles over the whipped cream for texture and color.

Place a maraschino cherry on top of each whipped cream peak. If you prefer a salted-caramel note, lightly dust a tiny pinch (about 1/64–1/32 tsp) of sea salt over the caramel drizzle on each sundae.

Serve immediately with spoons. Provide extra sauces at the table for guests who want more. If not serving right away, keep assembled sundaes in the refrigerator for no more than 10 minutes to prevent excessive melting.