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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1055
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).