Drizzle bourbon over crumbs. Toss well, and let crumbs soak 30 minutes.
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.
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.
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.
