Layered Ice Cream Coffee Bombe with Mocha Sauce

Layered Ice Cream Coffee Bombe with Mocha Sauce
Yield:
24 servings or 2 bombes, 12 servings (1 wedge/180 g) each

Ingredients

Ingredients Weights Measures
Crumb Coating
Oreo Small Crunch Pieces 2 lb. [1 kg] 2 qt. [2 L]
butter, melted 8 oz. [225 g] 1 cup [250 mL]
Layered Bombe
Philadelphia Brick Cream Cheese, softened 8 oz. [225 g]
brewed double-strength coffee, chilled, divided 16 fl oz [450 g] 2 cups [500 mL]
Jell-O Vanilla Instant Pudding & Pie Filling 5 oz. [140 g] 2/3 cup [150 mL]
prepared whipped topping 6-1/2 oz. [185 g] 2-1/2 cups [375 mL]
Oreo Small Crunch Pieces 4 oz. [115 g] 1 cup [250 mL]
vanilla ice cream, softened 2 lb. [900 g] 1-1/2 qt. [1.5 L]
yellow cake layers (9-inch round), cut horizontally in half 1 cake
Mocha Sauce
prepared chocolate ganache, warmed 1 lb. [570 g] 2-1/2 cups [625 mL]
brewed double-strength coffee 2 fl oz [60 g] 1/4 cup [60 mL]
Assembly
prepared whipped topping 1 lb. [450 g] 1-1/2 qt. [1.5 L]
Oreo Small Crunch Pieces 5 oz. [140 g] 1 cup [250 mL]
Crumb Coating
Oreo Small Crunch Pieces 1 lb. [510 g] 1 qt. [1 L]
butter, melted 4 oz. [115 g] 1/2 cup [125 mL]
Layered Bombe
Philadelphia Brick Cream Cheese, softened 4 oz. [115 g]
brewed double-strength coffee, chilled, divided 8 fl oz [225 g] 1 cup [250 mL]
Jell-O Vanilla Instant Pudding & Pie Filling 2-1/2 oz. [70 g] 1/3 cup [75 mL]
prepared whipped topping 3 oz. [85 g] 1-1/4 cups [300 mL]
Oreo Small Crunch Pieces 2 oz. [60 g] 1/2 cup [125 mL]
vanilla ice cream, softened 1 lb. [450 g] 3 cups [750 mL]
yellow cake layers (9-inch round), cut horizontally in half 1 split layer
Mocha Sauce
prepared chocolate ganache, warmed 10-1/2 oz. [300 g] 1-1/4 cups [312 mL]
brewed double-strength coffee 1 fl oz [30 g] 2 Tbsp. [30 mL]
Assembly
prepared whipped topping 8 oz. [225 g] 3 cups [750 mL]
Oreo Small Crunch Pieces 2-1/2 oz. [70 g] 1/2 cup [125 mL]

Directions

Crumb Coating: Line 2 (2-L) freezerproof bowls with plastic wrap (or line 1 [2-L] freezerproof bowl for trial recipe). Mix Oreo Pieces and butter; press 4 cups (1 L) 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. (310 mL) coffee (or 1/2 cup plus 1 Tbsp. [40 mL]coffee for trial recipe), mixing well after each addition. Add dry pudding mix; beat 1 min. or until well blended. Blend in whipped topping. 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.

Mix ice cream and 6 Tbsp. (90 mL) (or 3 Tbsp. [45 mL)] coffee for trial recipe until blended. Carefully spread over Oreo Pieces.

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.

Unmould 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. (30 mL) Mocha Sauce over serving plate. Top with 1 Bombe wedge. Use about 1/4 cup (60 mL) whipped topping to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp. (10 mL) Oreo Pieces.

Kraft Kitchens Tips

Holiday Idea
Before piping the whipped topping into the rosette garnishes, tint it with food coloring to fit the holiday at hand.
How to Easily Slice Bombe
Place frozen dessert in refrigerator 30 to 40 min. before serving to soften slightly for easier slicing.

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