Try this Bourbon-Pecan Macaroon Bombe recipe, or contribute your own.
Suggest a better descriptionPlace cookie crumbs in a large bowl, 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 with bourbon soaked cookie crumbs into prepared mold. Combine cream cheese and milk in a bowl; beat until smooth. Fold in whipped topping and pecans. Spoon mixture into cookie shell, cover and freeze until firm. Invert Frozen bombe onto platter, remove mold and remove plastic.
Combine caramel topping and butter in sauce pan. Cook over medium heat until butter melts and heated through. Remove from heat and stir in bourbon. Pour over frozen bombe
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 309 | ||
Calories from Fat: 154 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 170.5mg | 6 % | |
Potassium 187.1mg | 5 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 33.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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