Coffee-Mallow Torte

Name: Coffee-Mallow Torte
Ingredients: 2 cups crushed chocolate wafer cookies (about 35 cookies.); 1/3 cup butter, melted; 2/3 cup chocolate fudge topping; 1 teaspoon instant coffee crystals; 0.5 (7 ounce) jar marshmallow creme; 1 (8 ounce) container frozen whipped topping, thawed; 1 quart coffee ice cream; 1/3 cup chopped pecans, toasted; 1 ounce semisweet chocolate, grated and divided; 1/3 cup caramel ice cream topping; pecan halves (for garnish) (optional)

11 ingredients

5 steps

Ingredients

2 cups crushed chocolate wafer cookies (about 35 cookies.)
1/3 cup butter, melted
2/3 cup chocolate fudge topping
1 teaspoon instant coffee crystals
0.5 (7 ounce) jar marshmallow creme
1 (8 ounce) container frozen whipped topping, thawed
1 quart coffee ice cream
1/3 cup chopped pecans, toasted
1 ounce semisweet chocolate, grated and divided
1/3 cup caramel ice cream topping
pecan halves (for garnish) (optional)

Directions

1

In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
2

In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
3

In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
4

In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
5

Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.