Ice Cream Bombe

Photo: flickr user slapjack

Ingredients

2 pts. cherry vanilla ice cream or 1 pt. each

frozen low fat vanilla yogurt, slightly softened

1 (8 oz.) pkg. frosted devil's food cakes (12 pieces)

1 pt. vanilla ice cream orange sherbet<

orange sherbet, slightly softened

1 (7 oz.) container chocolate "hard shell" ice cream

For decoration: maraschino cherries

Preparation

1. Line a deep, narrow 1 1/2 quart bowl or mold with plastic wrap, letting enough wrap extend above rim to cover top when filled.

2. Spoon cherry vanilla ice cream into lined bowl. Press with back of spoon until bowl is lined with a 3/4" thick layer.

3. Gently press devil's food cakes in a layer into ice cream, overlapping if necessary. Freeze at least 1 hour until firm.

4. Pack ice cream sherbet mixture into center of mold.

5. Fold plastic wrap over top. Freeze at least 8 hours or overnight.

6. Several hours before serving, fold back plastic wrap. Holding wrap, carefully lift bombe from bowl. Invert on plate and peel off plastic wrap. Return to freezer 1 hour.

7. Pour chocolate topping over bombe, tilting plate so bombe is completely covered with chocolate. (The topping will set as it hits the ice cream.) Return to freezer until chocolate shell is very hard, about 30 minutes.

8. To serve, cut around base of bombe to release hardened coating from plate. With a spatula carefully lift bombe to a serving dish. Surround with cherries. Makes 12 servings.