Recipe from Better Homes and Gardens
Put together this delicious torte in minutes using purchased products. Who can resist the sweet tempting combination of chocolate cookies, marshmallow cream, ice cream, and pecans?
Servings: Makes 12 to 16 servings
Prep Time: 30 mins
Total Time: 6 hrs 30 mins
2 cupscrushed chocolate wafer cookies (about 35 cookies)see savings
1/3 cupbutter, meltedsee savings
2/3 cuphot fudge ice cream toppingsee savings
1 tsp.instant coffee crystalssee savings
1/2 of a 7-oz. jarmarshmallow cremesee savings
1 8-oz. containerfrozen whipped dessert topping, thawedsee savings
1 qt.coffee ice creamsee savings
1/3 cupchopped pecans, toastedsee savings
1 oz.semisweet chocolate, grated (divided use)see savings
1/3 cupcaramel-flavored ice cream toppingsee savings
Pecan halves (optional)see savings
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 just until smooth; cool slightly. Spread fudge topping over the crumb mixture in the springform pan. In a large bowl fold marshmallow creme into whipped dessert topping 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. Makes 12 to 16 servings
Per serving: Calories 433, Total Fat 26 g, Saturated Fat 15 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 96 mg, Sodium 210 mg, Carbohydrate 44 g, Total Sugar 35 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 13%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet