Servings: 24 servings or 2 bombes, 12 servings each
  •   Crumb Coating
  • 2-1/4 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. plus 5 oz. 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


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
Calcium 10%DV
Iron 10%DV


  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.

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