- 1 3/4 graham crackers, divided
- 2 Tablespoons marshmallow crème
- 1/2 Cup vanilla ice cream
- 2 Tablespoons HERSHEY’S Syrup
- 1/4 Cup miniature marshmallows
Place 2 graham cracker halves in the bottom of a chilled bowl. Spoon marshmallow crème onto each graham cracker half. Scoop ice cream onto marshmallow crème. Make a lattice of syrup over sundae. Fan the remaining graham cracker pieces in between the ice cream scoops. Sprinkle with marshmallows.