Prep 35 mins
Cook 6 hrs
I just got my Better Homes and Gardens magazine after not subscribing for several years. I'm kind of disappointed. Not very many recipes, lots of ads, especially perscription drug ads which I am on a personal crusade against! BUT, hold on to your hats! I wish you could see the picture of this! This was a $400 winner. I'm going to try to make it soon, but it will have to wait for a special occasion, since we are on a big fat diet after ZWT3! Cooking time is chilling time.
- 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)
- 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.
- 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.
- In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
- 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.
- 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.
My husband's instant new favorite! He's a big coffee fan. This did start to melt while softening, so start checking after just a few minutes. The leftovers we just cut into without softening at all, and let me tell you, there wasn't much left over. Absolutely delicious, impressive looking, and fairly easy to make as long as you start early enough to let it freeze.
I have made this twice, and it has gotten rave reviews both times. I eliminated the grated chocolate and just drizzled more of the hot fudge mixture on top along with the caramel. Yum!
Oh yum! My daughter and I made this to finish off our Thanksgiving-eve chili dinner and it was a big hit if moaning while eating is any indicator. We toyed with using low-fat this and non-fat that but finally just went for the full Monty. ;-) Prep was a breeze until that _stirring of the ice cream in the chilled bowl stuff_ and that took some serious Mom-muscle! We set it out about 15 minutes before serving thinking it would need to soften before cutting - not the case! It started melting. The remaining 2 pieces were wolfed down the next day right out of the freezer. Thanks for sharing the recipe! We had a lot of fun with it!