Start by portioning out 3-5 large scoops of ice cream on a paper plate.
Place the scoops back in the freezer and chill for at least 1-2 hours. This helps those scoops to harden individually - so the sundae melts slower while you assemble it. (you can also chill your serving goblet at this time if desired)
Once the ice cream has firmed up it is time to assemble.
Start by drizzling a little bit of chocolate syrup on the inside of the goblet - making sure it is sticking around the top and sides of the glass. It will drip down as it sits, creating a marbled effect.
Then place one of the brownies in the bottom of the glass.
Add in the scoops of ice cream and the waffle. You can either add the waffle whole, or cut it in half.
Then cut the other brownie into bite-sized pieces and stuff those into the open holes on the sundae.
Now it is time to add the cookies, peanut butter cups, Hershey's minis and Reese's Pieces - placing as many as you like into any space they will fit into.
Top with more chocolate syrup, whipped cream and a cherry before serving.