Layered Ice Cream Coffee Bombe made with OREO Cookie Pieces

Layered Ice Cream Coffee Bombe made with OREO Cookie Pieces

INGREDIENTS

24 servings or 2 bombes, 12 servings each


  • Crumb Coating
  • 2-1/4 lb. OREO Small Cookie Pieces
  • 8 oz. butter, melted

  • Layered Bombe
  • 8 oz. cream cheese, softened
  • 16 fl oz brewed double-strength Dark Roast coffee, chilled, divided
  • 5 oz. vanilla pudding and pie filling
  • 6-1/2 oz. whipped heavy cream
  • 4 oz. OREO Small Cookie Pieces
  • 2 lb. vanilla ice cream, softened
  • 1 each yellow cake layers (9-inch round), cut horizontally in half

  • Mocha Sauce
  • 1 lb. plus 5 oz. prepared chocolate ganache, warmed
  • 2 fl oz brewed double-strength Dark Roast coffee

  • Assembly
  • 1 lb. whipped heavy cream
  • 5 oz. OREO Small Cookie Pieces

Nutrition per serving

  • Calories

    670

  • Total fat

    43 g

  • Saturated fat

    23 g

  • Trans fat

    0.5 g

  • Cholesterol

    105 mg

  • Sodium

    530 mg

  • Carbohydrate

    64 g

  • Dietary fiber

    2 g

  • Sugars

    40 g

  • Protein

    6 g

  • Vitamin A

    20 %DV

  • Vitamin C

    2 %DV

  • Calcium

    10 %DV

  • Iron

    10 %DV

DIRECTIONS

Crumb Coating: Line 2 (2-qt.) freezer proof bowls with plastic wrap. Mix OREO Pieces and butter; press 4 cups firmly onto bottom and up side of each lined bowl. Freeze 1 hour.

Layered Bombe: Beat cream cheese in large bowl of mixer fitted with whip attachment 1 min. or until creamy; scrape side of bowl. Gradually add 1 cup plus 2 Tbsp. coffee, mixing well after each addition. Add dry pudding mix; beat 1 min. or until well blended. Blend in whipped topping. Spread 2 cups cream cheese mixture over Crumb Coating on bottom of each bowl; sprinkle each bowl with 1/2 cup OREO Pieces.

Mix ice cream and 6 Tbsp. coffee until blended. Carefully spread over cookie crumbs.

Brush cake halves with remaining coffee. Place, coffee-side down, over ingredients in each bowl; press to fit. Cover. Freeze at least 3 hours or overnight until firm.

Unmold Layered Bombes onto cutting board; discard plastic wrap. Cut each bombe into 12 wedges, dipping knife in hot water between cuts. Return to freezer until ready to serve.

Mocha Sauce: Blend ganache and coffee until well blended. Keep warm.

For each serving: Drizzle 2 Tbsp. Mocha Sauce over serving plate. Top with 1 Bombe wedge. Use about 1/4 cup whipped cream to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp. OREO Pieces.

Tips

How to Easily Slice Bombe

  • Place frozen dessert in refrigerator 30 to 40 min. before serving to soften slightly for easier slicing.