Marshmallow-Coffee Torte

Total Time
20 mins
5 mins

This took top prize in a BH&G contest. And, of course it's my favorite because of the coffee!!

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  1. In a medium bowl combine cookie crumbs and butter.
  2. Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
  3. Set aside.
  4. In a small saucepan combine hot fudge topping and coffee crystals.
  5. Heat and stir until smooth.
  6. Cool slightly.
  7. Spread fudge topping over the crumb mix in the springform pan.
  8. In a large bowl fold marshmallow creme into cool-whip until combined.
  9. Set aside.
  10. In a chilled large bowl, stir ice cream with a wooden spoon until softened.
  11. Fold in whipped topping mixture.
  12. spoon into crust.
  13. Sprinkle with chopped pecans and half of the grated chocolate.
  14. Cover and freeze for 6 hours or until firm.
  15. Before serving, let stand at room temperature 10 minutes.
  16. Drizzle with caramel topping and sprinkle with remaining grated chocolate.
  17. If desired garnish with pecan halves.