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1
Line three 3-qt.
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2
metal bowls with plastic wrap (or line one 3-qt.
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3
bowl for trial recipe); set aside.
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4
Combine 3 qt.
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5
of the OREO Pieces (or 1 qt.
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6
of the OREO Pieces for trial recipe) and the butter; mix well.
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7
Press 2 cups of the OREO Piece mixture firmly onto bottom and up side of each bowl.
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8
Freeze 1 hour.
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9
Set remaining OREO Piece mixture aside for later use.
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10
Arrange 4 cake slices, side-by-side, on bottom of each bowl.
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11
Drizzle each with 2 Tbsp.
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12
of the creme de cocoa.
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13
Cover each with layers of 2 cups of the raspberry sorbet, 3 Tbsp.
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14
of the butterscotch topping and 3/4 cup of the remaining OREO Pieces.
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15
Freeze at least 1 hour.
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16
Cover each with 2 cups of the vanilla ice cream, 3 Tbsp.
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17
of the butterscotch topping and 1-1/4 cups of the remaining OREO Pieces.
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18
Return to freezer for at least 1 hour.
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19
Top each with layers of 2 cups each of the chocolate ice cream and remaining OREO Piece mixture; drizzle each with 2 Tbsp.
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20
of the remaining creme de cocoa.
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21
Cover tightly with plastic wrap.
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22
Freeze several hours or overnight.
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23
Remove top sheet of plastic wrap from each bowl just before serving.
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24
Invert bowl onto cutting board; remove remaining plastic wrap.
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25
Using knife dipped in hot water, cut each dessert into 12 wedges to serve.
