Marshmallow-Coffee Torte

Recipe by CoffeeB
READY IN: 25mins
SERVES: 12-16




  • In a medium bowl combine cookie crumbs and butter.
  • Press into the bottom and about 1 1/2 inches up the sides of a 9 inch springform pan.
  • Set aside.
  • In a small saucepan combine hot fudge topping and coffee crystals.
  • Heat and stir until smooth.
  • Cool slightly.
  • Spread fudge topping over the crumb mix in the springform pan.
  • In a large bowl fold marshmallow creme into cool-whip until combined.
  • Set aside.
  • In a 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 10 minutes.
  • Drizzle with caramel topping and sprinkle with remaining grated chocolate.
  • If desired garnish with pecan halves.