INGREDIENTS

Servings: 24 servings or 2 bombes, 12 servings each
  •   Crumb Coating
  • 2 lb. OREO Small Cookie Pieces
  • 8 oz. butter, melted
  •   Layered Bombe
  • 8 oz. cream cheese, softened
  • 16 fl oz brewed double-strength Dark Roast coffee, chilled, divided
  • 5 oz. vanilla pudding and pie filling
  • 6-1/2 oz. whipped heavy cream
  • 4 oz. OREO Small Cookie Pieces
  • 2 lb. vanilla ice cream, softened
  • 1 each yellow cake layers (9-inch round), cut horizontally in half
  •   Mocha Sauce
  • 1 lb. prepared chocolate ganache, warmed
  • 2 fl oz brewed double-strength Dark Roast coffee
  •   Assembly
  • 1 lb. whipped heavy cream
  • 5 oz. OREO Small Cookie Pieces

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 670
Total fat 43g
Saturated fat 23g
Trans fat 0.5g
Cholesterol 105mg
Sodium 530mg
Carbohydrate 64g
Dietary fiber 2g
Sugars 40g
Protein 6g
Vitamin A 20%DV
Vitamin C 2%DV
Calcium 10%DV
Iron 10%DV

DIRECTIONS

  1. Crumb  Coating: Line 2 (2-qt.) freezer proof bowls with plastic wrap. Mix OREO Pieces and butter; press 4 cups firmly onto bottom and up side of each lined bowl. Freeze 1 hour.
  2. Layered  Bombe: Beat cream cheese in large bowl of mixer fitted with whip attachment 1 min. or until creamy; scrape side of bowl. Gradually add 1 cup plus 2 Tbsp. coffee, mixing well after each addition. Add dry pudding mix; beat 1 min. or until well blended. Blend in whipped topping. Spread 2 cups cream cheese mixture over Crumb Coating on bottom of each bowl; sprinkle each bowl with 1/2 cup OREO Pieces.
  3. Mix  ice cream and 6 Tbsp. coffee until blended. Carefully spread over cookie crumbs.
  4. Brush  cake halves with remaining coffee. Place, coffee-side down, over ingredients in each bowl; press to fit. Cover. Freeze at least 3 hours or overnight until firm.
  5. Unmold  Layered Bombes onto cutting board; discard plastic wrap. Cut each bombe into 12 wedges, dipping knife in hot water between cuts. Return to freezer until ready to serve.
  6. Mocha  Sauce: Blend ganache and coffee until well blended. Keep warm.
  7. For  each serving: Drizzle 2 Tbsp. Mocha Sauce over serving plate. Top with 1 Bombe wedge. Use about 1/4 cup whipped cream to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp. OREO Pieces.
  8. How to Easily Slice Bombe

    Place frozen dessert in refrigerator 30 to 40 min. before serving to soften slightly for easier slicing.

0 Ratings
You have already rated

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.