This Praline-Chocolate Bombe starts with a gingersnap cookie crust and is filled with praline ice cream and brownie pieces.
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
How to Make It
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.
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.