Best Coffee Mallow Torte Recipes

Coffee-Mallow Torte image

Provided by Chef PotPie

Time 6h35m

Yield 1 torte, 12-16 serving(s)

Number Of Ingredients 11

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)

Steps:

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 Facts : Calories 424.8, Fat 22.4, SaturatedFat 12.8, Cholesterol 29.3, Sodium 280.6, Carbohydrate 55, Fiber 2.4, Sugar 31, Protein 4.8

Coffee-Mallow Torte image

Provided by @MakeItYours

Number Of Ingredients 11

2 cupscrushed chocolate wafer cookies (about 35 cookies)
1/3 cupbutter, melted
2/3 cuphot fudge ice cream topping
1 teaspooninstant coffee crystals
1/2 7 ouncejarmarshmallow creme
1 8 ouncecontainerfrozen whipped dessert topping, thawed
1 quartcoffee ice cream
1/3 cupchopped pecans, toasted
1 ouncesemisweet chocolate, grated (divided use)
1/3 cupcaramel-flavored ice cream topping
Pecan halves (optional)

Steps:

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.