Praline-Chocolate Bombe

Ingredients

• 4 cups praline and caramel ice cream low-fat softened
• 1 cup gingersnap cookie crumbs reduced-fat ( 25 cookies)
• 2 tablespoons butter melted reduced-calorie
• 2.8 ounces commercial brownies fat-free cut into cubes
• 0.5 cup praline liqueur 
• 0.3 cup pecans toasted finely chopped
• 0.3 cup syrup fat-free caramel-flavored

Equipment

• bowl
• plastic wrap

Directions

1. Line a 1 1/2-quart bowl with heavy-duty plastic wrap.
2. Combine crumbs and margarine; press into bottom and up sides of bowl, leaving a 1-inch space around top of bowl.
3. Combine ice cream and next 3 ingredients; spoon into bowl. Cover and freeze at least 8 hours.
4. To serve, let stand at room temperature 5 minutes. Invert onto a serving plate; remove bowl and plastic wrap.
5. Cut into wedges.
6. Drizzle 1 tablespoon liqueur over each wedge.
7. Serve immediately.