10 to 12 servings

For the soft coconut macaroon cookies in this recipe, we used two 13.75-ounce packages of Archway cookies.

How to Make It

Step 1

Place cookie crumbs in a large bowl. Drizzle bourbon over crumbs. Toss well, and let crumbs soak 30 minutes.

Step 2

Coat a 9-cup mold or large mixing bowl with cooking spray, and line with plastic wrap. Press bourbon-soaked cookie crumbs into prepared mold, forming a shell; set aside.

Step 3

Combine cream cheese and sweetened condensed milk in a bowl; beat at medium speed of an electric mixer until smooth. Fold in whipped topping and pecans. Spoon mixture into cookie shell. Cover and freeze until firm.

Step 4

Invert frozen bombe onto a chilled serving platter. Place a damp, warm towel around mold. Remove mold, and peel off plastic wrap. Slice bombe into wedges, and serve with Quick Caramel Sauce.

Christmas with Southern Living 1996

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