A recipe from the Good Food collection.
90g (1 cup) white marshmallows
80ml (⅓ cup) pouring cream
125ml (½ cup) chocolate fudge sauce
6 scoops chocolate-chip ice-cream
60g (½ cup) pretzels, broken up
6 scoops praline ice-cream
6 chocolate-coated peanut butter cups, chopped
6 scoops peanut butter ice-cream or store-bought extra chocolate fudge sauce, for drizzling
50g (⅓ cup) honey-roasted peanuts and chopped chocolate peanut butter cups, extra, to serve (optional)
1. To make the marshmallow fluff, finely chop the marshmallows and melt them together with the cream over low heat until completely dissolved. Allow to cool, then put in the fridge to chill.
2. To assemble the sundaes, put a tablespoon of chocolate fudge sauce in each of six large parfait (sundae) glasses. Top each with a scoop of chocolate-chip ice-cream, some pretzel pieces, a scoop of praline ice-cream, some chopped peanut butter cups, then a scoop of the peanut butter ice cream. Press down to lightly compact.
3. Dollop with the marshmallow fluff, drizzle with a little extra chocolate fudge sauce and scatter with peanuts and peanut butter cups if desired.