INGREDIENTS
•
1 pint vanilla bean ice cream
•
1/2 cup milk
•
8 tablespoons hot fudge topping, warmed
•
8 tablespoons caramel topping, warmed
•
1 (8.5-oz.) can refrigerated instant whipped cream
•
1/4 cup crumbled brownies, divided
•
4 maraschino cherries (with stems)