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Layered Ice Cream Coffee Bombe with Mocha Sauce

Layered Ice Cream Coffee Bombe with Mocha Sauce
 
Yield:
24 servings or 2 bombes, 12 servings each

Ingredients

Ingredients Weights Measures
Crumb Coating
OREO Pieces-Small 2 lb. + 4 oz. 2 qt.
butter, melted 8 oz. 1 cup
Layered Bombe
PHILADELPHIA Original Cream Cheese, softened 8 oz. -
brewed double-strength Dark Roast GEVALIA Kaffe, chilled, divided 16 fl oz 2 cups
JELL-O Vanilla Pudding & Pie Filling 5 oz. 2/3 cup
prepared whipped topping 6-1/2 oz. 2-1/2 cups
OREO Pieces-Small 4 oz. 1 cup
vanilla ice cream, softened 2 lb. 1-1/2 qt.
yellow cake layers (9-inch round), cut horizontally in half - 1 cake
Mocha Sauce
prepared chocolate ganache, warmed 1 lb. + 5 oz. 2-1/2 cups
brewed double-strength Dark Roast GEVALIA Kaffe 2 fl oz 1/4 cup
Assembly
prepared whipped topping 1 lb. 1-1/2 qt.
OREO Pieces-Small 5 oz. 1 cup

Directions

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.

Kraft Kitchens Tips

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