Ingredients:
1/2 c. warm fudge topping
1/2 c. warm butterscotch topping
1/2 c. warm peanut butter topping
1 medium banana, sliced in 1/2" slices
1 cinnamon spice cupcake, quartered
1 angel food cupcake, quartered
2 scoops vanilla ice cream
2 scoops chocolate ice cream
2 scoops strawberry ice cream
1 scoop mint chocolate chip ice cream
1 scoop coffee ice cream
3 Tbsp. chocolate syrup
1/4 c. marshmallow creme
1/4 c. strawberry topping
1/4 c. pineapple toopping
1 Tbsp. (14-oz.) can whipped topping
1 Tbsp. brownie, quartered
1 Tbsp. full-size candy bar, quartered
4 Tbsp. chocolate sandwich cookies, plus 1 tbsp. crushed
1 Tbsp. sliced toasted almonds
1 Tbsp. dark chocolate shavings
1 Tbsp. white chocolate shavings
1 Tbsp. chopped jellied orange slices (2 large slices)
1 Tbsp. milk chocolate chip morsels
1 Tbsp. peanut butter chip morsels
1 Tbsp. chocolate sprinkles
1 Tbsp. rainbow sprinkles
1/2 c. drained Maraschino cherries
Instructions:
1. Add Ice Cream: Pour warm fudge, butterscotch, and peanut butter toppings into the bottom of a very large bowl. Layer banana slices and cake pieces over toppings. Top with all ice creams.
2. Add Toppings: As quickly as possible, spoon chocolate syrup, marshmallow crème, strawberry and pineapple toppings over ice cream. Cover completely with whipped topping. Tuck brownie pieces, candy bar pieces, and cookies in whipped topping.
3. Garnish + Serve: Sprinkle with toasted almonds, dark and white chocolate shavings, crushed cookies, jellied orange slices, milk chocolate chip morsels, peanut butter morsels, chocolate sprinkles, and rainbow sprinkles. Top with cherries.
