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1
Crumb Coating: Line 2 (2-L) freezerproof bowls with plastic wrap (or line 1 [2-L] freezerproof bowl for trial recipe).
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2
Mix Oreo Pieces and butter; press 4 cups (1 L) firmly onto bottom and up side of each lined bowl.
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3
Freeze 1 hour.
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4
Layered Bombe: Beat cream cheese in large bowl of mixer fitted with whip attachment 1 min.
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5
or until creamy; scrape side of bowl.
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6
Gradually add 1 cup plus 2 Tbsp.
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7
(310 mL) coffee (or 1/2 cup plus 1 Tbsp.
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8
[40 mL]coffee for trial recipe), mixing well after each addition.
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9
Add dry pudding mix; beat 1 min.
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10
or until well blended.
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11
Blend in whipped topping.
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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.
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13
Mix ice cream and 6 Tbsp.
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14
(90 mL) (or 3 Tbsp.
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15
[45 mL)] coffee for trial recipe until blended.
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16
Carefully spread over Oreo Pieces.
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17
Brush cake halves with remaining coffee.
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18
Place, coffee-side down, over ingredients in each bowl; press to fit.
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19
Cover.
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20
Freeze at least 3 hours or overnight until firm.
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21
Unmould Layered Bombes onto cutting board; discard plastic wrap.
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22
Cut each bombe into 12 wedges, dipping knife in hot water between cuts.
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23
Return to freezer until ready to serve.
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24
Mocha Sauce: Blend ganache and coffee until well blended.
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25
Keep warm.
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26
For each serving: Drizzle 2 Tbsp.
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27
(30 mL) Mocha Sauce over serving plate.
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28
Top with 1 Bombe wedge.
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29
Use about 1/4 cup (60 mL) whipped topping to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp.
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30
(10 mL) Oreo Pieces.
