1 pint vanilla bean ice cream
1/2 cup milk
8 tablespoons hot fudge topping, warmed
8 tablespoons caramel topping, warmed
1 (8.5 ounce) can refrigerated instant whipped cream
1/4 cup crumbled brownies, divided
4 maraschino cherries (with stems)
Process ice cream and milk in a blender until smooth, stopping to scrape down sides.
Divide half of ice cream mixture evenly among 4 (8 ounce) glasses. Top each with 1 tablespoon fudge topping and 1 tablespoon caramel topping. Repeat layers with remaining ice cream mixture and fudge and caramel toppings.
Top each with instant whipped cream; sprinkle with 1 tablespoon crumbled brownies, and top with a cherry. Serve immediately. Makes 4 servings.
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