CRUMB Coating: Line 2 (2-qt.) freezerproof bowls with plastic wrap (or line 1 [2-qt.] freezerproof bowl for trial recipe). 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 (or 1/2 cup plus 1 Tbsp. 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 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 (or 3 Tbsp. for trial recipe) 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 topping to pipe rosettes onto Crumb Coating on bombe; sprinkle with 2 tsp. OREO Pieces.