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Praline-Chocolate Bombe

Prep time 15 mins
Freeze time 8 hrs
Yield 10 servings.
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

Nutrition Information

  • calories 249
  • caloriesfromfat 25 %
  • fat 6.8 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.6 g
  • carbohydrate 43.8 g
  • fiber 0.7 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 171 mg
  • calcium 0.0 mg

How to Make It

  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.

Cooking Light The Lazy Gourmet