CHOCOLATE PASSION FRUIT ICE CREAM BOMBE
Serves 6 -8

1 quart chocolate ice cream, slightly softened
1 pint passion fruit sorbet
1 package Pepperidge Farm Bordeaux cookies, crumbled
1/2 jar (5-6 oz.) Caramel Sin - Lemon
2 tablespoons white wine

Line a freezer-safe mold (6-8 cup size) with plastic wrap.
Spoon ice cream into the mold to cover at an even depth of about 1 1/2-inches.
Freeze until ice cream is hard.
Meanwhile, make the cookie mixture by combining the cookie crumbs, 1/4 cup Caramel Sin - Lemon and 1/4 cup melted chocolate ice cream.
Spoon the mixture into the mold to cover the ice cream layer at an even depth of about 3/4-inch.
Return to freezer until both layers are hard.
Spoon sorbet into mold to fill completely.
Freeze completed mold until ready to serve.

For the sauce:
Warm the remaining Caramel Sin - Lemon in a water bath on top of the stove or in the oven. If you prefer, microwave it for 30 seconds.
Add the wine and stir until smooth.
Serve over slices of the bombe.

When you want to impress your guests, this is the easy way to do it. A do-ahead dessert that will satisfy completely.