coat 12 cup bowl with nonstick cooking spray. Line with plastic wrap, extending wrap over sides by at least the width of the bowl.
Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3/4 inch thick rounds.
place slices in bowl to cover bottom and to 1 inch from top, cutting slices to fit. With spatula, fill in gaps. Freeze 20 minutes or until firm. Meanwhile, refrigerate dulce de Leche ice cream to soften slightly.
Cut candy bars into 1/4 inch thick slices, for a total of 1 cup. With potato masher or large spoon stir dolce de Leche ice cream to soften evenly. Stir in candy. Spoon ice cream into bowl. Spread level. Sprinkle crushed cookie crumbs over top. Press into ice cream. Fold plastic wrap over ice cream to cover. Freeze bombe overnight or up to two weeks.
Up to one day ahead, cut cardboard or paper plates to fit on crumbs. Invert bombe and cardboard together onto wire rack over rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe. Use spatula to spread evenly. Transfer bombe to plate, and drizzle with remaining shell coating, freeze until serving.
Makes 16 servings