Bourbon-Pecan Macaroon Bombe

1. 1

   Place cookie crumbs in a large bowl. Drizzle bourbon over crumbs. Toss well, and let crumbs soak 30 minutes.

2. 2

   Coat a 9-cup mold or large mixing bowl with cooking spray, and line with plastic wrap. Press bourbon-soaked cookie crumbs into prepared mold, forming a shell; set aside.

3. 3

   Combine cream cheese and sweetened condensed milk in a bowl; beat at medium speed of an electric mixer until smooth. Fold in whipped topping and pecans. Spoon mixture into cookie shell. Cover and freeze until firm.

4. 4

   Invert frozen bombe onto a chilled serving platter. Place a damp, warm towel around mold. Remove mold, and peel off plastic wrap. Slice bombe into wedges, and serve with Quick Caramel Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.