Shark's Fin Sundae

• 3 qt. OREO Pieces-Small, divided
• 1-1/2 cups butter, melted
• 1-1/2 qt. vanilla ice cream, softened
• 1 qt. NUTTER BUTTER Creme Variegate, divided
• 1-1/2 qt. chocolate ice cream, softened
• 1-1/2 cups chocolate fudge ice cream topping
• 3-3/4 cups NUTTER BUTTER Medium Cookie Pieces
• 1 cup OREO Creme Icing Variegate

1. Line 3 (3-qt.)
2. metal bowls with plastic wrap (or line 1 3-qt.
3. bowl for trial recipe); set aside.
4. Combine 3 qt.
5. OREO Pieces (or 1 qt.
6. OREO Pieces for trial recipe) and butter; press 4 cups onto bottom and up side of each bowl to form shell.
7. Freeze 1 hour.
8. For each bombe: Combine 2 cups vanilla ice cream and 1/2 cup NUTTER BUTTER Variegate; spoon into 1 frozen shell.
9. Freeze 1 hour.
10. Combine 2 cups chocolate ice cream and 1/2 cup NUTTER BUTTER Variegate.
11. Spread over vanilla ice cream layer.
12. Freeze 1 hour.
13. Spread 1/2 cup chocolate fudge topping over chocolate ice cream layer.
14. Combine 1-1/4 cups NUTTER BUTTER Pieces and 1/3 cup of the remaining NUTTER BUTTER Variegate; spoon over fudge topping layer.
15. Cover bowl tightly with plastic wrap.
16. Freeze several hours or overnight.
17. Remove top sheet of plastic wrap when ready to serve dessert.
18. Invert bowl onto cutting board; remove bowl and remaining plastic wrap.
19. Cut bombe into 6 slices; cut each slice in half.
20. Serve each halved slice drizzled with 1-1/2 tsp.
21. OREO Variegate.

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Taken from www.kraftrecipes.com/recipes/sharks-fin-sundae-127059.aspx (may not work)