Peanut Butter and Jelly Bombe  


Ingredients:
1 pint chocolate ice cream
1 loaf frozen all-butter pound cake, thawed, cut in 20 slices, slices stacked and cut diagonally into triangles
14 snack size Reese's peanut butter cups, quartered
2 pints vanilla ice cream
1/3 cup cherry preserves
1/2 cup creamy peanut butter
Garnish: whipped cream, chopped peanuts



Directions:
1. Line 3 qt metal bowl with plastic wrap, letting wrap extend above bowl to cover top when filled. Let chocolate ice cream sit at room temperature 5 - 10 minutes to soften slightly.
2. Place 12 cake triangles in bowl, points to center. Continue lining bowl with 14 triangles, pressing cake pieces together with fingertips. Chill in freezer 15 minutes. Spread a layer of softened chocolate ice cream in bowl, pressing ice cream even with back of a spoon. Gently press peanut butter cups into ice cream. Freeze 30 minutes or until firm.
3. Meanwhile let 1 pint vanilla ice cream sit at room temperature to soften slightly. Spread a thick layer over peanut butter cups; top with a layer of preserves. Freeze 30 minutes or until firm.
4. Meanwhile soften remaining vanilla ice cream, scrape into a bowl and stir in peanut butter. Pack into center of mold. Top with remaining cake, points toward the center. Press down gently and fold plastic wrap over top to cover. Freeze at least 3 hours until firm (up to 2 weeks).
5. About 15 minutes before serving: Unwrap top. Invert bombe onto serving platter; remove plastic wrap. Pipe whipped cream around base an a swirt on top; sprinkle with nuts.