Grasshopper Bombe

Instructions

1. Place ice cream and cool whip in refrigerator to temper.
2. Line a 3 quart mixing bowl with plastic wrap and set aside.
3. In a second bowl crumble donut holes, then transfer to the plastic lined bowl and press them to create a solid layer covering the inside of bowl. Pace in freezer until frozen.
4. Scoop tempered ice cream into doughnut lined bowl. Contour doughnut layer with 1 to 2 inch layer of ice cream leaving a crater or bowl in the center for whipped topping. Return to freezer until ice cream has hardened completely.
5. Fill remaining crater with whipped topping making sure to fill in completely. Return Bombe to freezer for 1 hour.
6. Heat 1 cup of heavy cream in microwave for 45 seconds or until hot but not boiling. Pour cream over chocolate chips and let stand for 5 minutes before stirring to combine. Set aside.
7. Once bombe is completely frozen and chocolate is ready, turn it onto a wire rack on top of a sheet pan. Pour chocolate over bombe to coat, then sprinkle with cookie crumbs.
8. Return to freezer for 30 minutes, then carefully remove it from wire rack and transfer to a flat serving dish.
9. To serve, cut into wedges and garnish with whipped cream.