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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This Praline-Chocolate Bombe starts with a gingersnap cookie crust and is filled with praline ice cream and brownie pieces. Ingredients:
1 cup reduced-fat gingersnap cookie crumbs (about 25 cookies) |
2 tablespoons reduced-calorie margarine, melted |
4 cups low-fat praline and caramel ice cream, softened |
2 3/4 ounces commercial fat-free brownies, cut into cubes |
1/4 cup finely chopped pecans, toasted |
1/4 cup fat-free caramel-flavored syrup |
1/2 cup plus 2 tablespoons praline liqueur |
Directions:
1. Line a 1 1/2-quart bowl with heavy-duty plastic wrap. Combine crumbs and margarine; press into bottom and up sides of bowl, leaving a 1-inch space around top of bowl. Combine ice cream and next 3 ingredients; spoon into bowl. Cover and freeze at least 8 hours.
2. To serve, let stand at room temperature 5 minutes. Invert onto a serving plate; remove bowl and plastic wrap. Cut into wedges. Drizzle 1 tablespoon liqueur over each wedge. Serve immediately.
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