Layered Ice Cream Coffee Bombe with Mocha Sauce

• Crumb Coating
• 2 qt. Oreo Small Crunch Pieces
• 1 cup butter, melted
• Layered Bombe
• Philadelphia Brick Cream Cheese, softened
• 2 cups brewed double-strength coffee, chilled, divided Walgreens $6.99 thru 02/06
• 2/3 cup Jell-O Vanilla Instant Pudding & Pie Filling
• 2-1/2 cups prepared whipped topping
• 1 cup Oreo Small Crunch Pieces
• 1-1/2 qt. vanilla ice cream, softened
• 1 cake yellow cake layers (9-inch round), cut horizontally in half
• Mocha Sauce
• 2-1/2 cups prepared chocolate ganache, warmed
• 1/4 cup brewed double-strength coffee Walgreens $6.99 thru 02/06
• Assembly
• 1-1/2 qt. prepared whipped topping
• 1 cup Oreo Small Crunch Pieces

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

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Taken from www.kraftrecipes.com/recipes/layered-ice-cream-coffee-bombe-mocha-sauce-120120.aspx (may not work)