Coffee-Mallow Torte

Recipe by Chef PotPie
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READY IN: 6hrs 35mins
SERVES: 12-16
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups crushed chocolate wafer cookies (about 35 cookies.)
  • 13
    cup butter, melted
  • 23
    cup chocolate fudge topping
  • 0.5
    (7 ounce) jar marshmallow creme
  • 1
    (8 ounce) container frozen whipped topping, thawed
  • 13
    cup chopped pecans, toasted
  • 1
    ounce semisweet chocolate, grated and divided
  • 13
    cup caramel ice cream topping
  • pecan halves (for garnish) (optional)
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DIRECTIONS

  • 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.
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