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Categories:
butter Layered Bombe cream cheese coffee Jell-o vanilla topping vanilla ice cream cake yellow cake layers Mocha Sauce Chocolate Ganache coffee topping
Viewed: 51 - Published at: 4 years agoIngredients
- 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
Method
- 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.
