Layered Ice Cream Coffee Bombe with Mocha Sauce

1. 1

   Crumb Coating: Line 2 (2-L) freezerproof bowls with plastic wrap (or line 1 [2-L] freezerproof bowl for trial recipe).

2. 2

   Mix Oreo Pieces and butter; press 4 cups (1 L) firmly onto bottom and up side of each lined bowl.

3. 3

   Freeze 1 hour.

4. 4

   Layered Bombe: Beat cream cheese in large bowl of mixer fitted with whip attachment 1 min.

5. 5

   or until creamy; scrape side of bowl.

6. 6

   Gradually add 1 cup plus 2 Tbsp.

7. 7

   (310 mL) coffee (or 1/2 cup plus 1 Tbsp.

8. 8

   [40 mL]coffee for trial recipe), mixing well after each addition.

9. 9

   Add dry pudding mix; beat 1 min.

10. 10

    or until well blended.

11. 11

    Blend in whipped topping.

12. 12

    Spread 2 cups (500 mL) cream cheese mixture over Crumb Coating on bottom of each bowl; sprinkle each bowl with 1/2 cup (125 mL) Oreo Pieces.

13. 13

    Mix ice cream and 6 Tbsp.

14. 14

    (90 mL) (or 3 Tbsp.

15. 15

    [45 mL)] coffee for trial recipe until blended.

16. 16

    Carefully spread over Oreo Pieces.

17. 17

    Brush cake halves with remaining coffee.

18. 18

    Place, coffee-side down, over ingredients in each bowl; press to fit.

19. 19

    Cover.

20. 20

    Freeze at least 3 hours or overnight until firm.

21. 21

    Unmould Layered Bombes onto cutting board; discard plastic wrap.

22. 22

    Cut each bombe into 12 wedges, dipping knife in hot water between cuts.

23. 23

    Return to freezer until ready to serve.

24. 24

    Mocha Sauce: Blend ganache and coffee until well blended.

25. 25

    Keep warm.

26. 26

    For each serving: Drizzle 2 Tbsp.

27. 27

    (30 mL) Mocha Sauce over serving plate.

28. 28

    Top with 1 Bombe wedge.

29. 29

    Use about 1/4 cup (60 mL) whipped topping to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp.

30. 30

    (10 mL) Oreo Pieces.

* Per serving · 4 servings · Values may vary.