Neapolitan Chip Bombe

1. 1

   Line 2-1/2-qt.

2. 2

   bowl with plastic wrap.

3. 3

   Press one flavor of ice cream into bowl; set aside.

4. 4

   Reserve 7 of the cookies for garnish; coarsely chop remaining 21 cookies.

5. 5

   Sprinkle 1/3 of the chopped cookies over ice cream layer in bowl.

6. 6

   Cover with alternating layers of the remaining two flavors of ice cream and the remaining chopped cookies; cover with foil.

7. 7

   Freeze at least 4 hours or up to 24 hours.

8. 8

   Remove foil; unmold dessert onto large serving plate.

9. 9

   Spread evenly with the whipped topping.

10. 10

    Cut 6 of the whole cookies in half; arrange around base of dessert.

11. 11

    Top with the remaining whole cookie.

12. 12

    Let stand at room temperature 10 min.

13. 13

    or until slightly softened.

14. 14

    Store leftover dessert in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.